Lamb Burgers With Double-Paprika Feta Spread, Cherry Peppers, And Kale

• For the Double-Paprika Feta Spread:
• 1 ounce feta cheese
• 1 tablespoon mayo (I used light)
• 1 small garlic clove, microplaned or finely minced
• 1/4 teaspoon regular (sweet) Hungarian paprika
• 1/4 teaspoon hot Hungarian paprika
• salt and pepper to taste
• For the burgers and assembly:
• 6 ounces ground lamb
• 2 teaspoons chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon ground pepper
• 1/8 teaspoon dried oregano
• 2 hamburger buns (I used whole wheat)
• 2-4 jarred cherry peppers, wiped dry with a paper towel
• 2 leaves of kale

1. Crumble the feta. Use a fork to mash it up with the mayo, garlic, and both paprikas. Season to taste with salt and pepper.
2. Preheat a ridged grill pan to medium-high heat and brush with a little vegetable oil. (Or use a cast iron skillet, but I liked using the ridged pan because it let some of the grease drip off.)
3. Mix together the lamb, parsley, salt, pepper, and oregano. Shape into 2 patties.
4. Cook the patties until desired doneness, about 4 minutes per side for medium-rare.
5. While the patties are cooking, toast the buns if you want. (I did.)
6. When the burgers are done cooking, remove the pan from the heat. Wait a few minutes, then rub some of the lamb drippings into the 2 kale leaves until they're soft and shiny.
7. To assemble the burgers, top each one with the spread you already made, some cherry peppers, and a drippings-rubbed kale leaf.

paprika, feta cheese, mayo, garlic, regular, paprika, salt, burgers, ground lamb, parsley, salt, ground pepper, oregano, buns, cherry peppers, kale

Taken from food52.com/recipes/34001-lamb-burgers-with-double-paprika-feta-spread-cherry-peppers-and-kale (may not work)