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 teaspoons fresh lemon juice
• ½ teaspoon minced fresh garlic
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Serves 6

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

Directions

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.