Photo: Annabelle Breakey; Styling: Dan Becker
Total Time
45 Mins
Yield
Makes 4 burgers

To add Mediterranean flavor to your burgers, stir feta cheese, oregano, rosemary, and lemon zest into ground lamb or beef, then spread a kalamata olive paste onto the buns.

 

 

How to Make It

Step 1

In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.

Step 2

In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.

Step 3

Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.

Step 4

Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.

Step 5

Note: Nutritional analysis is per burger.

Ratings & Reviews

njk2013's Review

buenacena
November 03, 2013
N/A

jenniferkatie's Review

jenniferkatie
June 05, 2011
WOW, were these awesome!! And the sauce for the burgers was perfect!! This was great out on the grill and I made it with the Easy Skillet Pimiento Mac 'n' Cheese as a side :) YUMMMY!

eatitorwearit's Review

njk2013
April 01, 2012
Great burger, not at all time-consuming. I omitted the olives from the spread and it had a wonderful, "fresh from the garden" taste.

buenacena's Review

eatitorwearit
November 17, 2012
Great recipe! I did not have all of the spices on hand (no rosemary and no dill), I only used 2 T of olive oil in the spread, and I cooked the burgers in a skillet. The olive spread was delicious (if you like olives) and was exactly what I was looking for to complement a lamb burger. I strongly suggest using the grill - because of the fat content of lamb, I was constantly having to pour off the drippings that accumulated in the skillet. The lemon presence is pretty strong, considering it is in both the sauce and the meat. I love lemon and thought it added a fresh zing to the burger, but would consider cutting back to 1/2 T lemon zest if making for others. I'm thinking that some yogurt sauce (in addition to the olive spread) would taste pretty wicked. Great, creative recipe. I just wish the calorie content wasn't quite so high... Thanks!!