“You Had Me at Sundried Tomato and Feta” Lamb Burgers

I am passionate about the deep, concentrated tomato flavor of sundried tomatoes and the briny richness of feta cheese. I think the combination of the two flavors with lamb is heavenly, especially with the addition of peppery arugula and this refreshing, chunky cucumber-fennel sauce!

Ingredients:

Cucumber-Fennel Sauce:
1 cup plain Greek yogurt
1 cucumber, peeled, seeded and finely chopped
6 tablespoons finely chopped fennel bulb
2 tablespoons minced red onion
2 cloves garlic, pressed
1 teaspoon fresh lemon juice
1 teaspoon finely grated lemon zest
3/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley leaves
2 tablespoons chopped fresh mint leaves

Patties:
8 sundried tomatoes packed in olive oil, drained and finely chopped
2 tablespoons oil from sundried tomatoes
1/2 cup plus 2 tablespoons regular oats
2 tablespoons minced red onion
2 cloves garlic, coarsely chopped or pressed
1 tablespoon cumin
1-1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
2 pounds ground lamb
8 oz feta cheese, finely crumbled

2 tablespoons extra virgin olive oil, plus more for brushing on patties and grill rack to prevent sticking
2 tablespoons unsalted butter, very soft or melted
1 clove garlic, pressed
pinch fine sea salt
6 bun-sized fresh-baked focaccia bread sections (preferably with sundried tomato), sliced in half horizontally
1-1/2 cups baby arugula leaves

Instructions:

Preheat a gas grill to medium-high.

Prepare sauce: Combine all ingredients except parsley and mint in a medium bowl; stir until well mixed. Cover and refrigerate until burgers are ready to assembled.

Prepare patties: Combine tomatoes, oil from tomatoes, oats, onion, garlic, cumin, salt and pepper in a food processor; process to a somewhat smooth paste. Combine paste with lamb and feta in a large bowl. Stir until well mixed, taking care not to overwork. Gently form mixture into 6 equal-sized patties, approximately the same size as the focaccia sections.

Combine remaining 2 tablespoons oil, garlic and salt in a small bowl; stir until well mixed. Brush cut sides of focaccia lightly with the mixture (all may not be needed).

Just before grilling brush both sides of each patty and the grill rack lightly with oil. Place patties on grill rack and cook about 3-4 minutes on each side or until done to preference.

Place focaccia, cut side down, on outer edges of the grill rack during the last minute or two of cooking time, or until lightly toasted.

To assemble burgers, place one bottom slice of focaccia, cut-side up, on each of 6 plates; top each with 1 patty and 1/4 cup arugula leaves. Spoon desired amount of sauce over each patty; sprinkle with parsley and mint. Add focaccia tops, cut-sides down; serve immediately. Yield: 6 burgers.