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

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄4 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
• 1⁄2 small red onion, thinly sliced
• 3  tablespoons red wine vinegar
• 1  teaspoon granulated sugar
• 4  whole wheat pita bread, warmed
• 1  tomatoes, 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.