Grilled Lamb Burgers W/ Marinated Red Onions, Dill & Sliced

Dr. Jenny's Note:

DH and I made these tasty lamb burgers from the Grilling 2010 magazine a couple of nights ago. The recipe is credited to Tony Rosenfeld of "Big Guy Cooking." I really liked these burgers. DH liked them, but likes my Moroccan Lamb Burgers (also posted) better. The fresh dill in my garden wasn't looking so hot, so I subbed 1 Tb dried dill. This worked, but I'm sure the fresh would be even better. I would definitely make these again. Prep time includes 15 mins marinating time.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 ¼ lbs ground lamb
• 2 teaspoons sweet paprika
• 2 teaspoons dried oregano
• 1 small garlic clove , minced, smashed to a paste
• kosher salt , to taste
• 6 ounces feta , cut into 1/4-inch thick slices (about 8)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh dill
• ½ small red onion , thinly sliced
• 3 tablespoons red wine vinegar
• 1 teaspoon granulated sugar
• 4 whole wheat pita bread , warmed
• 1 tomato , 4 thin slices
• 1 English cucumber , 8 thin slices

Directions:

1. 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. Shape it into four 1/2 inch thick patties.
2. On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tb of the dill.
3. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp salt, and the remaining 1 Tb dill, and let sit at room temperature for 10 to 15 minutes.
4. 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.
5. Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping 1 tsp of pickled onions.