Spice-Rubbed Greek-Style Lamb Burgers

Ingredients

• 2 pounds well-chilled ground lamb, or 1 pound each ground lamb and ground beef
• 4 tablespoons extra virgin olive oil, divided use
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon finely chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon onion powder, preferably toasted
• 2 cloves fresh garlic, peeled and finely grated or minced
• 1 1/2 teaspoon coarse salt (kosher or sea)
• Freshly ground black pepper to taste
• Pita bread or hamburger buns, for serving
• Crumbled feta cheese, for serving
• Tzatziki, for serving (optional; see below)

Directions

Step 1

Set up your grill for direct grilling and heat to medium-high. Alternatively, use an indoor grill pan or a cast iron skillet.

Step 2

Place the meat mixture in a large bowl. Work in 2 tablespoons of olive oil. Divide the meat into 6 equal portions and form into patties. Place on a rimmed sheet pan.

Step 3

In a small bowl, combine the parsley, dill, oregano, cumin, both paprikas, the onion powder, garlic, and salt and pepper. Add the remaining 2 tablespoons of olive oil and stir until well combined. Evenly spoon the wet spice rub over both sides of each burger patty, coating all sides.

Step 4

Brush and oil the grill grate and arrange the burgers on it. Grill over medium-high heat for 4 to 5 minutes per side, turning once. The internal temperature should be 160°F. Allow the burgers to rest for 3 minutes.

Step 5

Serve in pita bread or on a bun with feta and tztaziki (see below), if using.

Tzatziki: Combine 3/4 cup plain Greek-style yogurt with 1 tablespoon of finely minced fresh dill and/or mint, 2 teaspoons of fresh lemon juice, 1 tablespoon of extra virgin olive oil, 1/4 teaspoon salt, and 4 inches of a hothouse cucumber, grated over a clean dish towel on a Microplane, then squeezed dry.