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

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Serves 4

  • by from Big Buy

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.

For tips on grilling the perfect burger, check out the Guide to Grilling

  • 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 Roasted Romanos and Tomatoes with Tapenade.



Delicious! And I grilled them in a grill pan on the stovetop. The quick red onion pickly stuff is great on its own! Even my kids like these burgers!

Absolutely loved these as well, especially the marinated onions (and I'm generally not a huge raw onion fan). Only thing I would change second time around would be to dial back on the paprika a tad.

Loved this as an alternative to the average burger. A keeper!

I've got three boys (15,12 and 10) who enjoy trying new things. I prepared most all of this early in the day and only had to grill the burgers for a quick weeknight meal. Followed the recipe exactly with the exception of adding sprouts to the toppings. They LOVED this recipe (okay, youngest one only used ketchup and mustard as fixings:) and said the recipe was "a keeper". One son especially liked the flavor of the onions.

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