Lamb burgers with whipped feta

In a food processor, add the feta and yogurt. Blend until very smooth, about 1 to 2 minutes, scraping down the sides as needed. Add the minced parsley, mint leaves and a few rounds of freshly ground pepper. Give it a taste and adjust the seasoning to taste. Set aside in an airtight container.

You can make the whipped feta up to 5 days ahead and just store it in the fridge in an air-tight container.

Making the whipped feta is 100% optional. You could always just smother on some aioli or mayonnaise and ketchup if you want. But I love the tartness it contributes to the delicious patty of grilled lamb.

Divide the mince lamb into 4 pieces. Form them into patties that are about 1/2-inch thick and 4-inches wide. Sprinkle both sides of the lamb patties with kosher salt and freshly ground pepper.

Preheat your BBQ over medium-high heat for 10 minutes. When hot, grease the grates with oil. Toast the buns for about 30 seconds, cut side down, until they’re golden brown. Remove from the heat. Add the sliced onion to one side of the grill and cook.

Add the patties to the grill and cook on each side for about 3 to 4 minutes.

Add the cheese slices to the tops of the burgers and cover the grill for about 1 minute, just until the cheese is all melty.

Remove the patties from the heat and allow them to rest for 5 minutes.

Meanwhile, add the whipped feta to both halves of the buns. Add a few slices of cucumber, the lettuce, lamb patty, tomato and grilled onion. Repeat with the remaining burgers. Serve with fries and/or a salad.