Serves 4

Similar in texture and as easy to prepare as ground beef, ground lamb’s earthy and gamey notes excel when paired with bold Mediterranean flavors. Fresh herbs are folded into the patties, quick pickles add brightness and a whipped feta spread brings a creamy, tangy finish. Roasted red peppers lend a gentle sweetness and smoky richness that complements the lamb and bright toppings. The recipe is easily doubled for a crowd.

Quick Pickles

½ medium red onion, thinly sliced

1 small cucumber, thinly sliced

3 tablespoons white distilled vinegar

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ teaspoon granulated sugar

1 tablespoon chopped parsley leaves

1 tablespoon chopped fresh dill

Whipped Feta

4 ounces feta cheese

¼ cup Greek yogurt

Burgers

1 pound ground lamb

3 garlic cloves, minced

1 teaspoon Dijon mustard

2 tablespoons chopped mint leaves

2 tablespoons chopped fresh chives

1 teaspoon kosher salt

¼ teaspoon ground black pepper

High-heat neutral oil

Serving

4 hamburger buns or pita pockets

Jarred roasted red peppers

In a medium bowl, combine the ingredients for the quick pickles. Cover and set aside until time to serve.

Place the feta cheese and Greek yogurt in a food processor and blend until smooth and light in texture. Store in the refrigerator until time to serve.

In a large bowl, gently mix the burger ingredients with your hands until fully incorporated. Evenly divide the mixture into 4 patties and set aside.

Heat a large cast-iron grill pan or outdoor grill over medium-high heat. Once hot, lightly brush the pan or grill grates with the neutral oil. Add the burgers and cook until browned, 3 to 5 minutes. Flip and cook for an additional 3 to 5 minutes or until the internal temperature reaches 160°. Let the burgers rest, covered, for a few minutes before assembling. Top each burger with the quick pickles