My Recipe Box

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


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.

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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