The mixture is simple with 2:1 beef to Lamb ratio, a half of a cup Feta Cheese crumbles, and some Holy Cow from Meat Church rub.

Mix well and shaped the mixture in to 1/2 pound patties.

Light your Big Green Egg to 500° and allow the grill to preheat.

Once at temp place the patties on the grill (direct) for 2 minutes per side.

Cap the Big Green Egg (shut the vents and choke from oxygen) and let the burgers sit in there for another 5 minutes.

Pull the patties off and let them rest 5 minutes so the juices settle. Serve on a toasted Brioche bun.