The Daily Dish

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

From the book Big Buy
Say goodbye to boring burgers and try this ground lamb version, featuring quick-pickled red onions and marinated feta cheese, the next time you fire up the grill. With flavors like that, these burgers are special enough for guests.

To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.
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.

More Food & Wine




Simply Ming

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish




Sign Up

Sign-up for WGBH Food & Wine updates, Craving Boston updates, WGBH promotions, and previews of what's coming up on WGBH TV.




Craving Boston (Official Website)
Kitchen Vignettes

Support for WGBH is provided by:
Become a WGBH sponsor