Smoky Lamb and Buckwheat Burgers with Feta and Pumpkin-Seed

Rinse buckwheat under cold water. Combine with 1 cup water in a small saucepan, bring to a boil, reduce heat, cover, and simmer 12-15 minutes until tender and water is absorbed. Fluff with a fork and set aside to cool.

Finely dice the yellow onion and mince the garlic cloves. Chop the parsley leaves until you have 1/4 cup loosely packed.

In a large mixing bowl, combine the cooled buckwheat, ground lamb, diced onion, minced garlic, egg, salt, black pepper, paprika, cumin, and chopped parsley. Mix gently with your hands until just combined—do not overwork.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, pressing firmly so they hold together. Refrigerate for 10 minutes to firm up.

Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat until shimmering, about 2 minutes.

Place the patties in the skillet without crowding. Sear undisturbed for 4-5 minutes until a deep golden crust forms on the bottom.

Flip each patty carefully and cook another 4-5 minutes. Use a meat thermometer to check the internal temperature reaches 71°C (160°F) at the thickest point.

Transfer the cooked patties to a wooden cutting board and let rest for 2 minutes.

While the patties rest, add the remaining 1 tablespoon olive oil to the skillet over medium heat. Toast the pumpkin seeds, stirring occasionally, for 3-4 minutes until lightly golden and they begin to pop. Remove from heat.

Top each burger with crumbled feta cheese and a scatter of toasted pumpkin seeds. Serve immediately, optionally with a side of crusty bread or over a bed of arugula.