Greek Lamb Burger

Yield: 4 burgers

1 pound ground American lamb
1/4 cup finely chopped green onions
1 teaspoon minced fresh garlic
2 teaspoons dried oregano leaves, DIVIDED
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup nonfat plain yogurt
1/2 cup peeled and minced cucumber
1/4 cup crumbled Feta cheese (basil and tomato flavored, preferred)
4 onion rolls, split

1. Preheat grill or broiler.
2. Gently mix lamb with onions, garlic, 1 teaspoon oregano, cinnamon, salt and pepper. Form into four 1/2-inch thick burgers.
3. Grill or broil 4 to 5 inches from heat source 5 to 6 minutes on each side or until the internal temperature reaches the desired degree of doneness: 145ºF for medium-rare to 160ºF for medium.
4. Grill rolls, cut side down, only until warm.
5. Meanwhile, mix yogurt, remaining oregano and cucumber together. Cover and reserve in the refrigerator.
6. For each burger, spread 2 tablespoons sauce on each roll half and add 1 tablespoon Feta on bottom roll half. Top with burgers and cover with remaining roll half.