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

Servings: 4

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.

This recipe is excerpted from Big Buy Cooking.

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.

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


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Reviews (8 reviews)

  • Mall0mar | 09/07/2020

    Great lamb burger! The pickled onions were great, I also had some leftover marinated cucumbers (from steak tacos FC #146), made Jennifer Armentrout’s Hummus FC #62, and my own Tzarziki sauce: 1/2 cup plain yogurt, 2 tsp lemon juice, 1/2ntsp salt, and some freshly minced dill. really nice Sunday supper!

  • User avater
    Leila215 | 07/09/2020

    Really good and easy! Made a herby yogurt sauce and served in a pita. Served alongside some grilled zucchini and lemon/oregano potato wedges.

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