Garlic-Feta Lamb Burgers With Cucumber-Yogurt Sauce

This recipe is for a rather basic Greek-inspired lamb burger. Garlic, feta and mint are worked directly into the meat for maximum flavor, and a sauce made from yogurt, cucumber and fresh dill adds a cool fresh flavor that makes these sandwiches a delightful departure from traditional beef burgers.

For the burgers ~
1 lb ground lamb
2 to 3 medium cloves garlic, finely chopped
1/3 cup crumbled feta cheese
1-1/2 tablespoons fresh mint, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices sweet onion, 1/4-inch thick
4 slices tomato, 1/4-inch thick
4 rolls (kaiser or hamburger) or small pita pockets
For the sauce ~
2/3 cup plain yogurt
1/2 medium cucumber, peeled, seeded and minced
1/4 teaspoon garlic, finely chopped
2 teaspoons fresh dill, finely chopped
Salt and freshly ground black pepper to taste

Preparation ~
Prepare the grill for cooking.

Place the ground lamb in a large mixing bowl. Add the garlic, reserving 1/4 teaspoon for the yogurt sauce. Add the feta cheese, fresh mint, salt and pepper. Mix well to distribute garlic, cheese and seasonings evenly throughout the meat. Gently form the mixture into four equal sized burgers and set aside.

In a small bowl, combine the yogurt, cucumber, garlic and dill. Season with salt and pepper to taste. Transfer to a serving dish.

Grill the onion slices over medium-high heat, about 1-1/2 minutes per side. Remove from grill and set aside.

Grill the burgers over a medium-high heat for about 4 to 5 minutes per side, or until they reach desired doneness.

To serve, place one onion slice and one tomato slice on top of each lamb burger, place in a roll or pita and top with sauce.

Makes 4 servings

Recipe Notes ~
Ground lamb is best served with a medium doneness, which is an internal temperature of 160°F. Serve along with roasted eggplant "fries" (see instructions below).

To make eggplant "fries," preheat the oven to 450°F. Line a baking sheet with aluminum foil and spray with nonstick coating. Peel a medium eggplant and cut it in half lengthwise. Cut each half into six lengthwise strips. Cut the strips in half crosswise and in thickness, if necessary, to make "fries" that are about 3-inches long by 1/2-inch thick.

Special Note ~
I recently ran across a product in the grocery store bread aisle called Sandwich Thins from Arnold Bakery. I chose the multigrain variety for my lamb burgers (pictured here) and found that they make a nice alternative to store-bought pita bread. They're a little lower in calories and contain no trans fats, high fructose corn syrup, etc.