Grilled Lamb Burgers with Marinated Red Onions, Dill, and Feta

When you tire of the basic burger, this Mediterranean-inspired version is just the ticket. The quick-pickled red onions add dimension and are a great addition to the cucumber, tomato, and feta. To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.For tips on grilling the perfect burger, check out the Guide to Grilling. 

• 1-1/4 lb. ground lamb
• 2 tsp. sweet paprika
• 2 tsp. dried oregano
• 1 small clove garlic, minced and mashed to a paste
• Kosher salt
• 6 oz. feta, cut into 1/4-inch-thick slices (about 8)
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. chopped fresh dill
• 1/2 small red onion, thinly sliced
• 3 Tbs. red-wine vinegar
• 1 teaspoon granulated sugar
• 4 whole-wheat pita breads, warmed
• 4 thin slices tomato
• 8 thin slices English cucumber

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp. salt. Form into four 1/2-inch-thick patties.

On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tbs. of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining 1 Tbs. dill, and let sit for10 to 15 minutes at room temperature.

Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.

Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping teaspoon of pickled onions.