Recipe from the Olympic Coverage

Lamb and Feta Burgers.
My friend Gary made these for our lunch today and they were delicious. He didn't get the exact measurements from the broadcast he saw so he just winged it.

Here's basically what he did:

1 pound ground lamb
2-3 tablespoons chopped kalamata olives
2-3 ounces feta cheese
fresh thyme and dried oregano to taste
breadcrumbs

Mix together, form into patties and grill. He didn't add salt and it didn't need it as the olives and feta both are salty. We thought it was a little too much Kalamata olives and I'd cut them down the next time.

We served them with sliced fresh brandywine tomatoes, and a foccacio herb bread with some goat cheese.

Here's a close recipe I found online:
Lamb and Feta Burgers

1 1/2 pounds ground lamb
1 1/2 tablespoons minced garlic
3 tablespoons chopped oregano
2 tablespoons chopped Kalamata olives
2 to 3 ounces feta cheese, crumbed
Salt and freshly ground pepper
Olive oil
Grilled buns
Herbes de Provence
Minced garlic
Tomato, lettuce, sliced cucumber, optional

Lightly combine lamb, garlic, oregano, olives and cheese.

Gently form into patties. Season all over with salt and pepper to taste. Preheat grill or place cast-iron skillet over high heat. Lightly coat grill or skillet with olive oil.

Fry or grill the patties until they are charred on bottom. Flip and finish cooking until instant read thermometer registers 160 degrees, refraining from flattening with spatula.

Serve hot on grilled buns sprinkled with Herbes de Provence and garlic and topped with tomato, lettuce and cucumber, if desired.

Serves 4.
Per serving: 540 calories; 31 g fat (13 g saturated fat; 52 percent calories from fat); 27 g carbohydrates; 130 mg cholesterol; 640 mg sodium; 36 g protein; 2 g fiber.