Lamb Burgers and Lamb Sliders

This is a fantastic meal in that you can do so many variations on the same dish.  Serve in pita pockets for a change up on the "burger" or on hamburger or brioche buns for a more traditional burger.  For kids or as a passed appetizer or small dish, serve on Hawaiian rolls or miniature brioche buns or miniature hamburger buns.  So versatile and so delicious!

Lamb Burgers

1- 1 1/4 pound lamb

2 Tbsp minced dried onion (or 1/2 sweet onion finely grated/zested)

2 Tbsp dried oregano (or 2-3 Tbsp fresh oregano finely chopped)

2 garlic cloves, minced

~2/3 cup crumbled feta cheese

salt and pepper to taste

~6 whole sundried tomato packed in oil, diced (optional - this makes a "change up" on the original and adds a nice fresh taste for summer)

Kitchen Bouquet (optional)

Sliced tomato 

BVC Tzatiziki Sauce

In a mixing bowl Combine all ingredients.  Form into patties, creating a "dimple" in the center of each with your thumbs so as to avoid shrinkage when grilling.  Brush with Kitchen Bouquet.  Refrigerate until ready to use.  Remove from refrigerator and bring to room temperature approximately 20-30 minutes prior to grilling.

Preheat grill (or grill pan) to high heat.  Spray with high heat cooking spray oil and lower heat to medium high.  Place each pattie on the grates, dimple side down.  Cook patties a total of approximately 10 minutes, turning once during grilling.  

Remove patties.  Serve in pita pockets or on Hamburger Buns.  For sliders make patties smaller to fill the buns and serve warm.  Top with tomato slices, lettuce (optional), tzatiziki sauce