Brown Rice & Lamb Burgers

Instructions

1. I made the rice in a rice cooker, doubling the recipe since we had a pound of ground lamb to use up. In hindsight I should have followed the directions, which are to make the rice in a saucepan, cover with water by about an inch, bring to a boil, cover and cook about 30-35 minutes or until it’s mostly done but still a little wet. I think the extra wetness would have helped the burgers stick together better. Since I made it in a rice cooker, it was fairly dry.
2. Bittman says to make the spinach next, but I saved that for last since I like my greens freshly sauteed and not clumping together. Either way, they’re just sauteed in some olive oil along with a little garlic.
3. To make the patties, mix up the rice, pepper, ground lamb, onion, oregano, cumin, and feta. I added some chopped chives as well. Form into 4 patties (8 if you’re doubling the recipe like I did). Fry them in a pan until the meat is cooked through, about 5 minutes per side.
4. To serve, place a patty on top of a mound of spinach. Mix up a little sauce of yogurt, lemon juice, and fresh chopped chives if you like.