Lamb Burgers with Roasted Red Pepper and Feta Spread

Growing up, my mom often made lamb patties, usually served with couscous or tabbouleh.  I can't remember if I was particularly enthusiastic about them (I know I wasn't about tabbouleh), but I sure am now.  But now that it's getting hot out, boiling water and heating skillets just isn't appealing.  Lucky for me, though, anything patty-shaped can be turned into a burger and cooked outside. 

These were so good.  A little rich, but a lemony Greek salad kept the meal from being too heavy.  I used thyme, but I think that oregano, parsley or even a little mint would be delicious as well.

Lamb Burgers with Roasted Red Pepper and Feta Spread

What's in them:

1 lb ground lamb

1/4 c finely diced red onion

2 garlic cloves, minced, divided

2 Tbsp fresh thyme

2 tsp + 1/2 tsp balsamic vinegar

1 tsp kosher salt

1/2 tsp ground black pepper

1/3 c crumbled feta cheese

2 tsp lemon juice

2-3 Tbsp mayo, to taste

1 red bell pepper, or 1/2 c jarred roasted red peppers

4 hamburger buns

fresh spinach for topping burgers

How to make them:

Combine ground lamb with red onion through black pepper, using 2/3 of the garlic and 2 teaspoons of the balsamic vinegar.  Form the mixture into four patties.

Stir feta, remaining garlic and balsamic vinegar, lemon juice, and mayo together, making a chunky spread.

Grill lamb patties and bell pepper, if using, until burgers are medium well and pepper is well-charred.  Let burgers rest, and place pepper in a zip-top bag or paper bag to loosen skin.  When the pepper is cool enough to handle, remove the skin and seeds, and slice into strips. 

Stack a patty, then spinach then pepper on each bun.  Spread some of the feta mixture on the top half of each bun, place on top, and enjoy!