Lamb Burger

Parsley, dill, cumin, and garlic give these burgers
a lively flavor reminiscent of a lamb gyro's.
The burger is enhanced by a tangy topping of
feta, arugula, olives, and sun dried tomatoes.

Ingredients:
2 tbsp. plus 2 tsp. extra-virgin olive oil
3 tbsp. minced yellow onion
12 oz. ground lamb
4 oz. ground pork
2 tsp. dijon mustard
1 tsp. each finely chopped parsley,
mint, and dill
1 tsp. dried Greek oregano
1⁄2 tsp. ground coriander
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
10 leaves baby arugula
8 black olives in oil, drained, pitted,
and roughly chopped
8 sun-dried tomatoes in oil, drained
and roughly chopped
2 tsp. fresh lemon juice
2 hamburger buns, toasted

Directions:
Heat 2 tbsp. oil in an 8" skillet over high heat.
Add onions; cook until browned, about 6 minutes.
Transfer onions to a plate; let cool.
In a bowl, mix onions, lamb, pork, mustard,
herbs, spices, garlic, scallions,
and salt and pepper.
Form meat into two 1"-thick patties; set aside.
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).
Grill burgers, flipping once,
until browned and cooked to desired doneness,
about 10 minutes for medium rare.
In a small bowl, combine feta, arugula,
olives, and sun-dried tomatoes;
toss with the remaining oil and lemon juice
and season with salt and pepper.
Place each burger on the bottom half
of a bun and top each with the vegetables and bun top.