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The Freaky Greek


  • 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


Using a food processor, puree the roasted peppers, cucumber, feta, yogurt, garlic and lemon juice. In 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. Place 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.