Infuse your burgers with the Mediterranean flavors of feta, oregano, rosemary, and lemon zest. Make sure to use fresh herbs for the best results.
6 ounces crumbled feta cheese2 teaspoons minced fresh oregano2 teaspoons fresh rosemary3/4 teaspoon freshly ground black pepper, divided1 tablespoon finely grated lemon zest1 1/2 pounds ground lamb or beef1/2 cup kalamata olives, pitted and chopped1 tablespoon chopped fresh dill1 tablespoon chopped fresh parsley2 tablespoons fresh lemon juice1/4 teaspoon sugar4 tablespoons olive oil, divided4 kaiser or other sandwich rolls1 large tomato, sliced1/4 medium English cucumber, thinly sliced1/2 medium red onion, thinly sliced8 romaine lettuce leaves
1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.
Note: Nutritional analysis is per burger.