White Cedar Burger …That’s figurative, not literal, please!

white cedar burgerI was sitting in my “office” yesterday, contemplating the menu for the upcoming holiday weekend, Memorial Day. As it often is, the local familial clan will be gathering at our home, a Town + Country White Cedar log home, to remember and to celebrate what those who fought and fell have given us.

Somehow, our home receives that honor often, but the draw of a White Cedar log home is a topic for another day and another blog; plus, if you are reading a White Cedar Burger blog on a log home website, you probably already have a pretty good idea about that concept! ; )

Back to the menu…

The Office

Steaks. Many “too rare” and “too done” in this group. Fish. Unless my father-in-law is on the pier that day, bringing his usual limit fresh catch of salmon filet, no. Burgers. Always a safe bet, given the dynamic. Fitting. No shortage of appropriate sides. Hmmm, but what kind of burger? A simple 70/30 lean to fat, chargrilled with Vidalias and Harrison pickles on a sesame bun? Good, but pretty “composite home”ish. Add a little bacon scrap and pastrami to the blend, maybe top with some charred sweet peppers, marinated onions and siracha mayo and we start getting closer to that log home, but still, kind of every day log home. I wanted a bit of that Town + Country over-the-top wow – Lamb Burger with Grilled Feta and Heirlooms. Yes! Now THAT was more White Cedar Burger-ish!


  • 2 1/2 pounds ground lamb
  • 4 garlic cloves, minced
  • 1 teaspoon dried oregano, plus more for sprinkling
  • 2 teaspoon minced mint leaves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 cups pitted oil-cured black Greek olives
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 1 tablespoon each chopped flat-leaf parsley and fresh oregan
  • One 10-ounce piece of firm feta cheese, cut into 6 slices
  • 6 kaiser rolls, split and toasted
  • Market-fresh Chocolate Stripe heirloom tomatoes, sliced

Step 1  

Light a grill. In a large bowl, combine the lamb with half of the garlic, the oregano and the mint, cinnamon, salt and pepper. Mix gently and pat into 6 burgers. Let stand for 15 minutes.

Step 2  

Meanwhile, in a food processor, combine the olives with the remaining minced garlic and process until coarsely chopped. Add the 1/4 cup of olive oil and process to a paste. Scrape the tapenade into a bowl and stir in the parsley and oregano.

Step 3  

Brush the burgers with oil and grill them over a hot fire until medium-rare, 4 minutes per side. Carefully put the feta slices on the grill and grill just until hot, about 10 seconds per side. Sprinkle the feta generously with dry oregano and set each slice on a burger.

Step 4  

Spread the tapenade on the rolls. Top with the burgers and the tomato slices. Close the sandwiches and serve.

If the urge to add other appropriate toppings hits, go for it!…

white cedar burger

If you care to push repeat for your own gathering this weekend, please, feel free to taste!

But, most importantly, between the laughs, lamb burgers and Lagunita’s IPA’s,

please, remember to remember…

  • I have more questions and concerns about getting an oil-change than I do about this project.

    ~ Tom H.