A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...
Mix all ingredients together in a large bowl and form into small to medium patties.
Preheat grill to medium-high. Spray lamb burgers with cooking spray on both sides or lightly brush with olive oil.
Place burgers on the grill, close the lid and allow them to cook undisturbed for 5 minutes. Open grill lid, flip the burgers and cook an additional 5-6 minutes with the lid closed. (Never press down on the lamb burgers while cooking.)
Remove the burgers from the grill and allow them for rest 4-5 minutes to distribute and retain juices.
Top burgers with the feta-yogurt sauce and cucumber, tomato, onion, dill salad.
Cucumber, tomato, onion, dill salad recipe
1 cucumber, peeled, seeded and diced
1/2 onion, thinly sliced
1 medium tomato, seeded and diced
1 tablespoon fresh dill, chopped
1 tablespoon flat-leaf parsley, chopped
1/4 cup Italian dressing
Pinch of salt and pepper
Mix all together, adjust seasoning to taste. Serve with the lamb burgers on the side or on top.
Feta-yogurt sauce recipe
1/2 cup crumbled feta cheese
1/2 cup plain Greek style yogurt
1 tablespoon mayonnaise (optional)
2-1/2 tablespoons fresh chives, chopped
1-1/2 tablespoons fresh lemon juice
3/4 teaspoon dried oregano
2 tablespoons milk
Scant pinch of salt
Mix all together, adjust taste as needed. Serve on top of lamb burgers. Can be made 2 days ahead, keep chilled.