Santorini Lamb Burger with Honey Caper Yogurt and Kasseri Cheese
3 tablespoons honey
3 tablespoons capers, drained and rinsed
2 tablespoons lemon juice
1 cup plain yogurt (preferably Greek yogurt)
1 cup cherry tomatoes, chopped
1 English cucumber, chopped
1 tablespoon fresh dill, finely chopped
2 tablespoons extra-virgin olive oil
2 pounds ground lamb
1/4 cup toasted almonds, ground
2 tablespoons fresh mint leaves, finely chopped
1 teaspoon dried oregano leaves
1 1/4 teaspoons sea salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
1/2 pound kasseri cheese, shredded (can substitute mild cheddar)
6 pieces bun-sized pieces of olive bread, halved lengthwise
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Honey Caper Yogurt, in the bowl of a food processor combine honey, capers, lemon juice, and yogurt; process until well combined. Refrigerate until serving.
To make Santorini Salad, in a medium mixing bowl combine cherry tomatoes, cucumber, dill, and olive oil. Mix well to combine.
To make the patties, combine the lamb, almonds, mint, oregano, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the bread pieces.
Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, place equal amounts of cheese on top of the burgers and place the bread pieces, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, place a generous amount of Honey Caper Yogurt on the cut sides of the bread pieces. On each roll bottom, place a cheese-topped patty and an equal amount of Santorini Salad. Add the bread pieces and serve.