The Freaky Greek

{"handle":"the-freaky-greek","title":"The Freaky Greek","seoTitle":"The Freaky Greek","ingredients":"

• 2 jarred roasted red peppers
• 1/3 cucumber, peeled and chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup plain Greek-style yogurt
• 1 clove garlic
• Juice of 1/2 lemon
• 2 pounds ground lamb
• 1 tablespoon finely chopped onion (about a palmful)
• 1 tablespoon chili powder (about a palmful)
• 1 teaspoon dried oregano (about 1/3 palmful)
• 1 teaspoon paprika (about 1/3 palmful)
• 1 teaspoon garlic powder (about 1/3 palmful)
• 2 pinches ground cinnamon
• Salt and pepper
• Extra virgin olive oil (EVOO), for drizzling
• 4 romaine lettuce leaves
• 4 crusty rolls, split
• Thinly sliced bell peppers, red onions, tomatoes and hot fresh chiles, for garnish

","preparation":"

Using a food processor, puree the roasted peppers, cucumber, feta, yogurt, garlic and lemon juice.\n\nIn a large bowl, combine the lamb, onion, chili powder, oregano, paprika, garlic powder, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into four 4-inch patties. In a large skillet, heat a drizzle of EVOO over medium-high heat. Add the patties and cook, turning once, for 8 minutes for medium.\n\nPlace a romaine leaf and a patty on each roll bottom and top with the garnishes. Slather the sauce on the roll tops and set in place.

","tags":"brunch,burgers,cheese,dinner,Every Day with Rachael Ray,food processor or blender,lamb,lunch,rice, grains and breads,sauté,vegetables","publishDate":"2009-08-04T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}