Lamb and Olive Burgers with Lemony Feta Aïoli
Recipe type: Direct heat
Serves: 4
  • For burgers:
  • 1½ pounds ground lamb
  • 1½ tablespoons chopped fresh oregano (or 2 teaspoon dried)
  • 2 teaspoon chopped fresh mint (or 1 yeaspoon dried)
  • ¼ cup black olives - preferably Kalamata olives
  • 1 tablespoon chopped oil-packed sun-dried tomatoes
  • 2 cloves garlic, minced
  • 1 tablespoon blasamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  •  -
  • For serving:
  • Pita bread
  • Baby arugula
  • Sliced beef steak tomato
  • Thinly sliced red onions
  • Quick Pickled Cucumbers (optional recipe below)
  • Lemony Feta Aïoli (recipe below)
  1. 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 refrigerator until ready to grill.
  2. Set up grill for direct cooking over high heat; brush and oil grill before cooking. Place burgers on hot grill and cook for 4-5 minutes on each side for medium.
  3. Serve hot on pita bread with baby greens, tomatoes, red onion slivers, pickled cucumbers, and a dollop of Lemony Feta Aïoli.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at