Add the feta cheese, Greek yogurt, lemon juice and olive oil and to a food processor and pulse until smooth and light.

Transfer the whipped feta to a bowl and stir in the grated cucumber, grated garlic, kosher salt, ground pepper and fresh chopped dill. Stir together to combine. Taste and adjust seasoning with more salt and/or pepper if desired. Set in the fridge while you prepare the burgers.

In a medium bowl mix together the ground lamb, grated onion, grated garlic, salt, pepper, fresh chopped mint, harissa pasta, chili flakes, maple syrup, crumbled feta cheese and fresh chopped dill. Mix together with your hands thoroughly to combine.

Use your hands to shape the lamb mixture into 4 burger patties.

Heat the grill to medium-high heat. When the grill is hot, oil the grill well. Add the lamb burger patties and cook for 5 minutes. Flip, and cook for another 4-5 minutes or until your desired temperature is reached (medium, aim for 140°F; for medium-well, 150°F; and for well-done, 165°F).

Alternatively, if it’s not grilling weather, you can cook the burgers in a large cast iron skillet. Add 1 tsp olive oil to coat the cast iron skillet and heat to medium-high heat. When hot, add the lamb burger patties and cook for 5 minutes. Flip, and cook for another 4-5 minutes or until your desired temperature is reached (medium, aim for 140°F; for medium-well, 150°F; and for well-done, 165°F).

Once the burgers are cooked, let them rest for 5 minutes while you toast the buns on the grill (brush the buns with a bit of olive oil first before toasting).

Once the buns are toasted, assemble the burgers: Spread some whipped feta tzatziki on bottom of the bun and the top then layer the burger on the bottom bun followed by sliced tomato, red onion rounds, sliced pepperoncini and finishing with the top of the bun. Enjoy!