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

Ingredients

Sauce:

• 2 cups plain Greek yogurt
• 1 small fennel bulb, chopped
• 1 small cucumber, peeled, seeded and chopped
• 2 tsp fresh lemon juice
• ½ tsp minced fresh garlic
• ¼ tsp salt
• ⅛ tsp freshly ground black pepper

Serves 6

Patties:

• ¼ cup drained Bella Sun Luci Sun Dried Tomatoes in Olive Oil & Herbs, chopped
• 2 tsp oil from jar of sun dried tomatoes
• ½ cup plus 2 tablespoons regular oats
• 2 tbsp minced red onion
• 1 tbsp ground cumin
• 1 tsp minced garlic
• 1 ½ tsp salt
• ¼ tsp 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

Directions

Sauce Instructions

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

Lamb Burger Instructions

1. Preheat a gas grill to medium high, or prepare a medium-hot fire in a charcoal grill with a cover.
2. Combine sun dried tomatoes, oil from tomatoes, oats, onion, cumin, garlic, salt and pepper in a food processor; process to a smooth paste.
3. Combine paste with lamb and feta in a large bowl.
4. Stir until well mixed, taking care not to overwork.
5. Gently form into 6 equal sized patties.
6. Brush grill rack with oil. Grill patties with cover down about 4 minutes on each side or until done to preference.
7. To assemble, place one pita bottom, cut size up, on each of 6 plates; top each with ½ cup of lettuce.
8. 1 patty and 1 tomato slice. Spoon desired amount of sauce over each; add pita tops to form burgers.
9. Serve immediately.