Lamb Burgers with Olive, Sun-dried Tomato and Feta Tapenade

Ingredients

• 12 oz ground lamb
• 2 tsp dijon mustard
• 1 tsp parsley, finely chopped
• 1 tsp dill, finely chopped
• 1 tsp dried Greek oregano
• 1/2 tsp ground cumin
• 3 cloves garlic, finely chopped
• 1 scallion, chopped
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup crumbled feta cheese
• 12 kalamata olives, drained, pitted, and roughly chopped
• 8 sun-dried tomatoes, roughly chopped
• 2 tsp. fresh lemon juice
• 2 whole wheat buns, toasted (optional)

Instructions

1. In a bowl, mix onions, lamb, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1″-thick patties; set aside.
2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat).
3. Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare.
4. If using sun-dried tomatoes in oil, drain; if using dry-packed sun dried tomatoes, soak in hot water until pliable. In a small bowl, combine feta, olives, and sun-dried tomatoes, toss with the remaining oil and lemon juice and season with salt and pepper.
5. Place each burger on the bottom half of a bun and top each with the vegetables and bun top. Or for a low-carb meal, skip the bun.