Feta Lamb Burgers With Cucumber-Tomato Salad

Lamb lovers will find a favorite here in this twist on the all-American hamburger. I like mint, but prefer cilantro. Feel free to make the swap, if desired. Adapted from former the food section recipe editor Stephanie Witt Sedgwick.

• Ready In: 35 mins
• Serves: 4

Ingredients

• For The Burgers

• 1 1⁄2 lbs ground lamb
• 2⁄3 cup  crumbled feta cheese
• 2  tablespoons  finely chopped mint
•  salt
•  fresh ground black pepper
•  about 1 to 2 teaspoons olive oil

• For The Salad

• 2  medium tomatoes, cut into 1/2-inch pieces, seeded if desired
• 1  medium cucumber, peeled, seeded and cut into 1/2-inch pieces
• 2  tablespoons  finely chopped mint
• 1  teaspoon red wine vinegar
• 2  teaspoons olive oil
•  salt
•  fresh ground black pepper

Directions

1. To prepare burgers: In a large bowl, combine lamb, feta, mint and salt and pepper to taste. Divide evenly into four balls. Flatten each ball into a patty no more than 3/4 of an inch thick.
2. In a large nonstick skillet over medium heat, heat enough oil to just coat the bottom.
3. Place burgers in hot skillet; cook about 10 minutes, reducing the heat if the burgers seem to be browning too quickly. After 10 minutes, turn the burgers and continue to cook, adjusting the heat as needed to ensure they are cooked all the way through, about 10 more minutes.
4. To prepare salad: While burgers are cooking, combine tomatoes, cucumber, mint, vinegar, oil and salt and pepper to taste. Set aside.
5. To serve, place burgers on individual plates; spoon tomato-cucumber salad over each one.