Recipe provided by Cattail Creek Lamb.

Grilled Lamb Burgers with marinated red onions, dill and sliced feta

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Serves 4
1 1/4 lb. ground lamb
2 tsp. sweet paprika
2 tsp. dried oregano
1 small clove garlic, minced and mashed to paste
kosher salt
6 oz. feta, cut into 1/4" thick slices
2 T. extra-virgin olive oil
2 T. chopped fresh dill
1/2 small red onion, thinly sliced
3 T. red wine vinegar
1 tsp. granulated sugar
4 whole wheat pita breads, warmed or 4 whole wheat hamburger buns
4 thin slices tomato
8 thin slices cucumber

Prepare a medium charcoal or gas grill fire. Clean and oil the grates. Gently mix the lamb with the paprika, oregano, garlic and 1 tsp. salt. Shape it into four 1/2" thick patties.
On a large plate, lay out the slice of feta and sprinkle with the olive oil and 1 T. of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining 1 T. dill, and let sit at room temperature for 10-15 minutes.
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, about 5 minutes for medium doneness.
Serve the burgers in the warmed pita or buns with the feta, tomato, cucumber and a heaping tsp. of pickled onions.

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