Dinner in 30 Minutes

Mint and Feta Lamb Burgers With Cucumber-Tomato Salad

4 servings

Lamb lovers will find a favorite here in this twist on the all-American hamburger. Feta cheese, mint and ground lamb are combined to make a quick, bun-less burger. The patty is topped with a made-in-a-minute salad. Serve with roasted potatoes.

One important tip: The melting cheese wants to stick to the pan, so use a nonstick pan to cook the burgers. If the burgers do stick, use a spatula to loosen.

For the burgers:

11/2 pounds ground lamb

2/3 cup crumbled feta cheese

2 tablespoons finely chopped mint

Salt and freshly ground black pepper

1 to 2 teaspoons olive oil, or as needed

For the salad:

2 medium tomatoes, cut into 1/2-inch dice, seeded if desired

1 medium or large cucumber, peeled, seeded and cut into 1/2-inch dice

2 tablespoons finely chopped mint

1 teaspoon red wine vinegar

2 teaspoons olive oil

Salt and freshly ground black pepper

For the burgers: In a large bowl, combine the lamb, feta, mint and salt and pepper to taste. Divide the mixture evenly into four balls. Form each ball into a patty no more than 3/4-inch thick.

In a large nonstick skillet over medium heat, heat enough of the oil to just coat the bottom.

Place the burgers in the heated skillet and cook for about 10 minutes. It may be necessary to turn down the heat if the burgers seem to be browning too quickly. After 10 minutes, turn the burgers over and continue to cook, adjusting the heat as needed to ensure they are cooked all the way through, about 10 more minutes.

For the salad: While the burgers are cooking, combine the tomatoes, cucumber, mint, vinegar, oil and salt and pepper to taste. Set aside.

To serve: Place burgers on individual plates and spoon the tomato-cucumber salad over each one, dividing the salad evenly among the plates.

Per serving: 514 calories, 39 g protein, 6 g carbohydrates, 36 g fat, 157 mg cholesterol, 15 g saturated fat, 513 mg sodium, 1 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions to food@washpost.com

-- Stephanie Witt Sedgwick

SHOPPING CART | Rhapsody in ... Yellow?

By Sun Country: A chilled salad bowl with removable freezer pack. $17. At Hecht's stores; www.hechts.com.

Timpani mallet and drumstick maker Vic Firth also produces salt ($40) and pepper ($44) mills. At La Cuisine, 323 Cameron St., Alexandria; 703-836-4435; www.lacuisineus.com.

Polka-dot, fizz lemon dinner napkins ($6.95 each) at Home Rule, 1807 14th St. NW; 202-797-5544.

Meyer Lemon Drop cocktail mix (32 ounces, $12) at Williams-Sonoma stores; www.williams-sonoma.com.

Kate Spade-designed oblong tray ($40) and dipping bowls ($35 for a set of three) at Bloomingdale's stores; www.bloomingdales.com.

Lemon dinnerware, seven-inch earthenware plate ($10.95), 15-ounce mug ($7.95) and sun-yellow napkins ($3.95 each) at Crate & Barrel stores; www.crateandbarrel.com.

Child's sectional tray ($8 each) and cooler mug ($3.50 each) at Pottery Barn Kids stores; www.potterybarnkids.com.

Glass and stainless-steel cocktail shaker ($28), matching ice bucket with tongs ($31) and Moroccan tea glasses ($7 each) at Go Mama Go, 1809 14th St. NW; 202-299-0850; www.gomamago.com.

TO DO

FRIDAY-SATURDAY: Spanish barrel-tasting weekend sponsored by Wide World of Wines. Friday: barrel tasting, $99, 6-9 p.m., Madison Hotel, 15th and M streets NW. Saturday: Grand winemaker's dinner, $200 includes tax and tip, 6:30 p.m., Taberna del Alabardero, 1776 I St. NW. Call 202-333-7500.

FRIDAY-SUNDAY: Greek festival at St. Katherine's Greek Orthodox Church. Free. Friday and Saturday, 11 a.m.-10 p.m.; Sunday, noon-9 p.m. 3149 Glen Carlyn Rd., Falls Church. Call 703-671-1515 or see www.saint-katherines.org.

SATURDAY: Armenian festival featuring food tastings, sponsored by the Alexandria Department of Recreation, Parks and Cultural Activities and the Alexandria-Gyumri Sister City Committee. Free. Noon-6 p.m. Market Square, Old Town Alexandria. Call 703-883-4686.

SUNDAY: Cooking demonstration and book signing with "Vegetarian Suppers" author Deborah Madison. Free. 11 a.m. FreshFarm Market at Dupont Circle, Massachusetts Avenue and 20th Street NW. Call 202-362-8889 or see www.freshfarmmarkets.org.

SUNDAY: Rammy Awards, 23rd annual gala and dinner honoring restaurants of the Washington area. Sponsored by the Restaurant Association Metropolitan Washington. $200 for nonmembers. 6 p.m. Washington Convention Center, 801 Mount Vernon Pl. NW. Call 202-331-5990 or see www.ramw.org.

TUESDAY: Champagne open house at the American News Women's Club. Special guest Nora Pouillon. Free. 6:30-9 p.m. 1607 22nd St. NW. Call 202-332-6770.

TUESDAY: "Wine Time" -- at Bistro Asiatique. Special guest Jane Hermansen of the Greater Washington Wine School. $20. 6:30-7:30 p.m. 4936 Fairmont Ave., Bethesda. Call 301-718-3400

RESERVE NOW

JUNE 9: Wine dinner, discussion and book signing with "Indian Home Cooking" author Suvir Saran at the National Press Club. Benefits the Eric Friedheim Library. $84 for nonmembers includes tax and tip. 6:30 p.m. 529 14th St. NW. Call 202-662-7638 or see www.press.org.

JUNE 13: Chef's Best dinner and auction -- food tastings from 60 local chefs, including Patrick O'Connell, Cesare Lanfranconi, Jamie Leeds, Roberto Donna, Cathal Armstrong and Ris Lacoste. Benefits Food & Friends. $200. 6 p.m. Hilton Washington, 1919 Connecticut Ave. NW. Call 202-269-6883 or see www.foodandfriends.org.

PLEASE NOTE: Space limitations sometimes prevent Food from publishing all submissions. For possible inclusion, send notices -- including organization name, date, cost, time, address and phone number -- to: To Do, Food, The Washington Post, 1150 15th St. NW, Washington D.C. 20071 or food@washpost.com. Submissions must be received at least 14 days before publication date.