Sun Dried Tomato and Feta Lamb Burgers with Fennel-Cucumber Sauce – Winning Recipe 2012!

Burger-smaller

Ingredients

Serves: 6

  • Sauce:
  • 2 cups plain Greek yogurt
  • 1 small fennel bulb, chopped
  • 1 small cucumber, peeled, seeded and chopped
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon minced fresh garlic
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

 

  • Patties:
  • ¼ cup drained Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herbs, chopped
  • 2 Tablespoons oil from jar of sun dried tomatoes
  • ½ cup plus 2 tablespoons regular oats
  • 2 tablespoons minced red onion
  • 1 Tablespoon ground cumin
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons salt
  • ¼ teaspoon finely ground black pepper
  • 2 pounds ground lamb
  • 8 ounces feta cheese, finely crumbled
  • Olive oil, for brushing grill rack
  • 6 small whole wheat buns
  • 3 cups shredded iceburg lettuce
  • 6 thin slices ripe tomato

Sauce Instructions

  • Combine Sauce ingredients in a medium bowl and stir until well mixed.  Taste and adjust seasonings, cover and refrigerate.

Lamb Burger Instructions

  • Preheat a gas grill to medium high, or prepare a medium-hot fire in a charcoal grill with a cover.
  • Combine sun dried tomatoes, oil from tomatoes, oats, onion, cumin, garlic, salt and pepper in a food processor; process to a smooth paste.
  • Combine paste with lamb and feta in a large bowl.
  • Stir until well mixed, taking care not to overwork.
  • Gently form into 6 equal sized patties.
  • Brush grill rack with oil. Grill patties with cover down about 4 minutes on each side or until done to preference.
  • To assemble, place one pita bottom, cut size up, on each of 6 plates; top each with ½ cup of lettuce.
  • 1 patty and 1 tomato slice. Spoon desired amount of sauce over each; add pita tops to form burgers.
  • Serve immediately.