Lamb and Olive Burgers with Lemony Feta Aïoli

ByOKO Reading Time: 2 minutes
Serves
For burgers:
  • 1 1/2 pounds ground lamb
  • 1 1/2 tablespoons chopped fresh oregano (or 2 teaspoon dried)
  • 2 teaspoon chopped fresh mint (or 1 teaspoon dried)
  • 1/4 cup black olives – preferably Kalamata olives
  • 1 tablespoon chopped oil-packed sun-dried tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
For serving:
  • Pita bread
  • Baby arugula
  • Sliced beefsteak tomato
  • Thinly sliced red onions
  • Quick Pickled Cucumbers (optional recipe below)
  • Lemony Feta Aïoli (recipe below)
Quick pickled cucumbers

Method:
Direct heat grilling
Loosely, yet thoroughly, toss together all of the burger ingredients in a large bowl. Divide the mixture and shape into four patties. Set aside in the refrigerator until ready to grill.

Set up the grill for direct cooking over high heat; brush and oil grill before cooking. Place burgers on a hot grill and cook for 4-5 minutes on each side for medium.

Serve hot on pita bread with baby greens, tomatoes, red onion slivers, pickled cucumbers, and a dollop of Lemony Feta Aïoli.

Lemony Feta Aïoli

  • 1/3 cup crumbled feta
  • 1/4 cup good-quality mayonnaise
  • 1/4 cup Greek-style yogurt
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 clove garlic, pressed or finely minced then creamed**
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Combine all ingredients in a small mixing bowl; stir together thoroughly. Cover and refrigerate until ready to serve. Best if made a couple hours ahead.