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Lamb Burgers Grilled with Marinated Red Onions, Dill, and Feta

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Lamb Burgers Grilled with Marinated Red Onions, Dill, and Feta

 

When you 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, too.

Serves 4

 

#

1-1/4 lb. ground lamb

2 tsp. sweet paprika

2 tsp. dried oregano

1 small clove garlic, minced and mashed to a paste

Kosher salt

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.

Clean and oil the grill grates.

Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp. salt.

Form into 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.

Flip and 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 medium doneness.

 

Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping teaspoon of pickled onions.

 

Serving Suggestions

For a flavorful and colorful side, serve with Romanos and Tomatoes Roasted with Tapenade.



 

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