Recipe by Tony Rosenfeld, from “Big Buy Cooking,” (Taunton). Recipe available at .
Ingredients
1 1/4 pounds ground lamb
2 teaspoons sweet paprika
2 teaspoons dried oregano
1 small clove garlic, minced and mashed to a paste
Kosher salt
6 ounces feta cheese, 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 breads, warmed
4 thin slices tomato
8 thin slices English cucumber
Directions
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 teaspoon salt. Form into four 1/2-inch-thick patties.
On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 tablespoon of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 teaspoon salt, and the remaining 1 tablespoon dill, and let sit for 10 to 15 minutes at room temperature.
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.
Serve the burgers in the warmed pita with the feta, tomato, cucumber and a heaping teaspoon of pickled onions.
