Backyard Barbecues: Spinach and Feta Lamb Burger with Roasted Red Pepper and Sun Dried Tomato Tapenade

Spinach and Feta Lamb Burger with
Roasted Red Pepper and Sun Dried Tomato Tapenade

 It's the weekend, it's summertime, it's beautiful outside, and it's PERFECT for a barbecue!  I'm not a big lamb eater, but for these burgers, I will make an exception.

I debated whether or not the mint would clash with the tapenade in this recipe, but it really makes it even more delicious!  This is the same tapenade recipe I used for my stuffed grape leaves and it STILL doesn't disappoint!

I served this burger with a little orzo, cooked with chicken broth for a really light side dish in the photo.  It's a Mediterranean meal with a REALLY great flavor.  It's easy and quick to make with a HUGE WOW factor!

Spinach and Feta Lamb Burger with Roasted Red Pepper and Sun Dried Tomato Tapenade

Spinach and Feta Lamb Burger with
Roasted Red Pepper and
Sun Dried Tomato Tapenade

Prep Time: 20 minutes / Cook Time: 12 minutes / Servings: 4

Burgers:

• 1 lb. ground lamb
• 1/2 cup feta cheese crumbles
• 5 oz. frozen chopped spinach, thawed and well drained
• 1 tbsp. fresh flat leaf parsley, chopped
• 1 tbsp. fresh mint, chopped
• 1 clove of roasted garlic, minced
• 1 egg
• 1/2 tsp. each, salt and pepper
• 2 cups fresh spinach leaves, stems removed
• 4 slices fresh tomato
• 4 Potato Bread Buns

Tapenade:

• 1 roasted red bell pepper
• 1/3 cup sun dried tomatoes in olive oil, chopped (reserve 1/4 cup olive oil)
• 9.5 oz jar pitted Kalamata Olives, drained
• 2 tbsp. Capers
• 2 tbsp. fresh chopped Parsley
• 2 large basil leaves
• 1 scallion, chopped
• juice from 1 lemon
• salt and pepper to taste

Steps:

1. Make the tapenade:  Add the roasted red peppers, sun dried tomatoes, kalamata olives, capers, chopped parsley, basil leaves, scallion and lemon juice to the food processor. Season with salt and pepper.  Pulse until items are roughly chopped.  Drizzle in olive oil from sun dried tomatoes. Pulse again until items are finely chopped. Set aside.
2. Heat a grill or grill pan on high heat. In a large mixing bowl, add ground lamb, spinach, feta, parsley, mint, minced garlic and egg.  Season with salt and pepper.  Mix with your hands until well combined.  Form four burger patties with the meat mixture.  Grill on high heat for 5-6 minutes on each side, until desired level of cooking is achieved. Remove from heat and set aside.
3. Place the buns on the grill face down for 1-2 minutes to toast.  
4. Assemble the burgers: place a few spinach leaves on each of the bottom layer buns, top with a slice of tomato, a burger patty and then about  1/4 cup tapenade.  Add top layer bun and Serve immediately.