tire of the basic burger, this Mediterranean-inspired version is just the
ticket. The quick-pickled red onions add dimension and are a great
addition to the cucumber, tomato, and feta. To keep with the Greek theme, serve
the burgers in warm pita bread, though whole-wheat hamburger buns would work,
1 small clove garlic, minced and mashed to a paste
6 oz. feta, cut into 1/4-inch-thick slices (about 8)
2 Tbs. extra-virgin olive oil
2 Tbs. chopped fresh dill
1/2 small red onion, thinly sliced
3 Tbs. red-wine vinegar
1 teaspoon granulated sugar
4 whole-wheat pita breads, warmed
4 thin slices tomato
8 thin slices English cucumber
Prepare a medium charcoal or gas grill fire.
oil the grill grates.
the lamb with the paprika, oregano, garlic, and 1 tsp. salt.
four 1/2-inch-thick patties.
On a large plate, lay out the slices of feta and sprinkle
with the olive oil and 1 Tbs. of the dill.
In a small
bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining
1 Tbs. dill, and let sit for10 to 15 minutes at room temperature.
Grill the burgers on one side until they have good grill
marks, about 5 minutes.
cook the other side until it has good grill marks, too, and the burgers are
just light pink inside (make a nick with a paring knife), about 5 minutes for
Serve the burgers in the warmed pita with the feta, tomato,
cucumber, and a heaping teaspoon of pickled onions.
flavorful and colorful side, serve with Romanos and Tomatoes Roasted with