- 45 minutes
- 10 minutes
Turn gas on outdoor grill. Place whole red pepper over the flame. Turn frequently as the skin blackens and blisters.
Cut the cucumber into thin slices. Chop enough to make about 1/4 cup.
Spread the remaining slices in a shallow bowl. Sprinkle with sea salt and fine ground pepper, then coat with balsamic vinegar. Put in refrigerator and stir occasionally.
Mix the chopped cucumber, oregano, garlic and lemon juice with sour cream. Stir well and set aside in refrigerator.
- In mixing bowl, combine ground lamb, feta cheese and chopped onion by hand until thoroughly mixed.
- Shape into patties and set aside.
By now, your red pepper should be about ready to roast. It should be covered with blisters and charred spots. If not, finish roasting it before you add the burgers to the grill. Plunge into cold water after removing it from grill.
Place burgers on grill and cook to desired doneness.
While burgers are cooking, remove the skin from the red pepper and rinse in cold water. Slice into thin strips.