Saucy Lamb Burger with Sun-Dried Tomato-Feta Spread

  • Yield: 4 servings


1 1/2pounds ground lamb
1-- bottle Weber® Hickory Smoked BBQ Sauce, divided
1package (1.3 ounces) onion soup mix, divided
-- Olive oil
4ounces cream cheese
4ounces crumbled feta
1tablespoon Weber® Hickory Smoked BBQ Sauce
3dashes Tabasco sauce, or more to taste
8-- plump, sun-dried tomatoes in oil, sliced
1-- red onion, cut into thick slices
4-- hard rolls or favorite buns


  1. Mix meat with 1⁄4 cup Weber® Hickory Smoked BBQ Sauce and half of the package of onion soup mix. Form meat into 4 patties and brush each patty with olive oil. Cover and refrigerate for 1 hour to allow the flavors to develop.
  2. Meanwhile, mix the rest of the onion soup mix with the cream cheese, feta, BBQ Sauce, Tabasco sauce and sun-dried tomatoes. Cover and refrigerate for an hour, or up to 24 hours. Just before grilling, remove both meat and spread from refrigerator.
  3. Grill burgers over direct medium heat until the meat is no longer pink (8 to 10 minutes), turning once halfway through grilling time. Remove burgers from grill onto a clean platter. Meanwhile grill the buns over direct heat until lightly toasted, if desired.
  4. Place the burger on bottom bun and top with a dollop of feta spread and a slice of red onion. Replace top of buns and serve immediately.
Recipe by Elizabeth Karmel