Lamb Burger with Hummus, Pickled Cucumber/Onions, and Feta

Step 1: Hummus Mayonnaise ... Make this ahead of time. Mix the hummus, mayonnaise, and lemon juice together in a small bowl. Cover with plastic wrap and refrigerate until ready to use. You can make your own hummus; but, I prefer to to take advantage of hummus available at most grocery deli counters these days. Besides, leftover hummus makes a fantastic 'snack' for lunch - it definitely wouldn't go to waste.

Step 2: Pickled Onions and Cucumbers ... You can slice the cucumber in rounds or half moons (whichever you prefer). Add the vinegar, sugar, salt, and pepper to a small bowl; mix until the sugar is dissolved. Add the cucumbers and onions and mix so everything is combined. Let it set 30 minutes up to 24 hours before using. If it sets longer than 30 minutes, cover with plastic wrap and refrigerate. The longer the better.

Step 3: Burger ... This is also much better made ahead of time. The flavors are better when they can set a few hours before cooking. Add the seasoning, herbs, 1 teaspoon olive oil, onion and garlic to a bowl and toss to combine. Make sure to grate the onion and garlic over the bowl, so you get all the juices. Add the lamb, and using your hand; mix to incorporate all the ingredients. DO NOT over mix. It can cause the burger to be tough. Form into 4 patties and place on a sheet pan lined with foil or parchment paper. Using your thumb, press a small dimple in the center of the burger; this prevents the burger from "puffing" up during cooking. Cover and refrigerate. I like to let them set a good hour, up until all day to let the flavors develop.

Step 4: Grill ... I like the outdoor grill, but an inside grill pan or heavy skillet will work just fine. Season the outside of the burger with a little additional salt and pepper (not too much). Add the olive oil to your pan or grill and sear the burgers on the first side until you get a nice crust, about 5 minutes; flip and continue to cook until the second side is golden brown (4-5 minutes). The last minute, top with the feta cheese, cover and remove from the heat. Lamb does NOT have to be cooked well done, but the internal temperature should be 145 for medium to medium rare. Cooking time will vary on the thickness of the burger.

Step 5: Build the Burger ... I actually like to put a spinach leaf on the bottom roll - (it prevents the roll from getting soggy), then a little of the hummus mayonnaise; then, the burger. Top with the cucumbers and onions, and finish with the top roll slathered with the hummus mayonnaise.

Step 6: Serve and ENJOY! ... Just something a bit different. And, if you have leftover hummus mayonnaise; or, the cucumber/onions. They are just as good on other sandwiches as well ... they will not go to waste.