My third and final installation from the New York kitchen is these juicy, flavorful, herb-filled “lamburgers”. I have been on such a dill kick lately, that I decided to try it out here – to round out my Mediterranean creation. I’ve learned that although mint and dill are very, very different, they can be used in place of one another to implement that Greek /Mediterranean flavor. Dill pairs well with cumin, coriander, and cinnamon – popular flavors from the Eastern Med and Middle East. The addition of feta and my new Dill & Cucumber Raita did wonders for the lamburgers, too!

• 1 lb. ground lamb
• 4 ciabatta or kaiser rolls. 
• 1 tbsp garlic, minced
• 1 tbsp fresh dill, chopped
• 1/2 medium yellow onion, finely chopped
• dash ground coriander
• dash ground cumin
• dash ground cinnamon
• salt and pepper to taste
• 1/4 cup crumbled feta
• 1 cup fresh spinach
• 1 tbsp. cooking oil

1. In a large bowl, combine ground lamb, garlic, onion, dill, and spices. Mix well, then let chill in refrigerator for one hour.
2. After removing the lamb mixture from the refrigerator, heat oil in a large skillet on medium heat. 
   
3. In the meantime, cut rolls of bread in half and toast.
4. Create 4 medium-sized patties with lamb mixture and place into heated oil on skillet, for 4 minutes on each side. This will provide you with medium-rare lamburgers. If you prefer yours on the medium-well side, leave on for an additional minute per side.
5. Top burgers with spinach, feta, and a sauce of your liking. I used my Dill & Cucumber chilled raita, but a tzatziki-style sauce would work well, too!