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Meal Part

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Ethnic Cuisines

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Feta Spinach Lamb Burger with Harissa and Mint

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Nutrition Facts

Serving Size: 11.3 oz
Amounts Per Serving
Calories 620
Calories from Fat 370
% Daily Value*
Total Fat 42g 64%
Saturated Fat 19g 96%
Trans Fat 0g  
Cholesterol 130mg 43%
Sodium 840mg 35%
Potassium 520mg 15%
Total Carbohydrate 28g 9%
Dietary Fiber 4g 17%
Sugars 5g  
Protein 33g  
Vitamin A 50% Vitamin C 50%
Calcium 25% Iron 30 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Burger
Serving Size: 11.3 oz


Amount Ingredients
5 oz. Ground Lamb
1/2 oz. Spinach, Frozen, Chopped, Thawed, Pressed in a Sieve to Dry
1 oz. Feta Cheese, Crumbled
1 oz. Yellow Tomato, Sliced
1 1/2 oz. Red Onion, Sliced Thin
1/2 oz. Leaf Lettuce
3/4 oz. Custom Culinary® Gold Label Harissa
1/2 Tbsp. Mint, Fresh, Chopped Fine
1 ea. Classic Potato Bun, Toasted

Recommended Product: 9678 Gold Label Harissa


  1. In a small mixing bowl, blend ground lamb, dried chopped spinach and feta cheese. Mix until evenly blended. Form into a round patty.
  2. Preheat a flat top griddle to 350°F. Place the lamb patty on preheated grill. Cook for a total of approx. 10-12 minutes turning 3 times to assure even cooking. Always cook to well done, 165°F internal temperature measured by a meat thermometer.
  3. While the burger is cooking, butter the inside of the bun halves and place on the hot griddle until lightly toasted, then remove and reserve.
  4. To Assemble the Burger: Place the lettuce on the bottom bun, then the cooked spinach feta lamb burger. Blend the Gold Label Harissa with the chopped mint and spread on the inside of the top bun. Top with the yellow tomato, red onion, and top bun.

Chef's Tips

Ground turkey, pork, beef or chicken can be substituted for the ground lamb.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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