Lamb Dogs with Tomato Cucumber Slaw

I’m hitting you guys with one last grilling recipe before Fall officially hits! Living in California, the transition from Fall to Summer is always an interesting one because it’s usually still hot & sunny well into October. Since the rest of the world has actual seasons, I promise Fall recipes are on their way! But in the meantime, let’s grill up some Lamb Dogs while we still can!

This recipe can be altered to use beef or regular store bought hotdogs if lamb isn’t something you enjoy or are able to get your hands on. Whatever meat you decide to use, its about a pound for 4 dogs. The hardest part about this recipe is forming the dogs, so once that part is done this dish comes together very quickly!

These dogs are a really nice balance between savory, hot, meat (LOL) & a cool, crunchy slaw topping. To prep the slaw, small dice the cucumber & tomatoes (seeds removed). Top with olive oil, Vinegar, salt & pepper. Stir to combine & leave in the fridge until serving time! The longer the slaw sits, the more the flavors will develop so definitely prep the slaw before anything else!

Next, prep the dogs. If you can find lamb sausages that would be a fantastic substitute but I couldn’t find any at my local grocery stores so I used ground lamb & formed my own. Divide the ground lamb into 4 equal portions & form into long round sausage shapes. They will shrink on the grill so make sure to form them a little larger than you want the finished dogs to be. Season generously with salt & pepper & let them sit at room temperature while the grill heats up.

Preheat your grill to medium high heat with one side of the grill set to a lower heat. These can also be cooked in a skillet indoors if you don’t have access to a grill or grilling weather. When the grill is ready, spray it with nonstick spray & lay down the dogs on the hotter side. Cook on each side for about 5-7 minutes, until a nice crust forms on the surface. Once the dogs are seared on both sides, transfer to the cooler side & cook with the grill closed until they reach an internal temp of 160 degrees. About 10 more minutes.

Once the dogs are cooked through, remove them from the grill & set aside to rest for 5-10 minutes while you prep the buns. Grill the buns for a few minutes until they are nice & toasted. Spread each bun with 1 tablespoon of red pepper spread & top with a dog.

Next, pile on the tomato & cucumber slaw & finish with feta cheese. Voila! Dogs are ready!

Lamb Dogs with Tomato Cucumber Slaw

Makes: 4 dogs


  • Half a large hot house cucumber, small diced
  • 2 Roma tomatoes, deseeded & small diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt & pepper, to taste
  • 1lb ground lamb
  • 4 bakery style hot dog buns (I used brioche buns found at Whole Foods)
  • 1/4 cup red pepper spread
  • 6 oz feta cheese, crumbled

Greek Burgers

Summer is in full swing which means I’m outside grilling as many meals as possible! Burgers are a super easy lunch or dinner to throw together while everyone’s hanging out by the pool, drinking & working on their tans! Us millennials don’t always want to spend all day in the kitchen but we want good food & we want it fast! I know when my friends are over & we’re hanging by the pool, I don’t like being in the kitchen for too long trying to whip up a yummy lunch or dinner. That’s why I rely on pre-formed burger patties. They’re super simple to just throw on the grill when you’re hungry & they can be found at just about any grocery store, in just about any quantity!

Starting with a good quality patty & soft burger bun, the possibilities are endless. Your friends & family can customize their burgers with whatever toppings they like & everyone’s happy! Sounds like a recipe for a great afternoon if you ask me!

I bought my ingredients for these burgers from Trader Joes but everything in this recipe can be found at any local grocery store. This recipe is also a great starting point & can be altered to fit your needs & desired flavor profile!

These burgers have just three simple toppings & one delicious spread, all of which can be prepped ahead of time & kept in the fridge so when the hunger hits, you & your guests can be eating in no time!

You are more than welcome to roast your own red peppers, they’re delicious when made at home, but in my opinion they are just as delicious when pulled out of a jar. Summertime meals are all about convienience in my house (especially on pool days) so I used jarred roasted red peppers for this recipe. To prep the peppers, drain them of excess liquid & slice into thin ribbons. Next are the cucumbers, which are sliced very thinly on a mandolin but can easily be done using a sharp knife. Lastly the cheese, which is clearly the most important ingredient on any burger. This recipe calls for feta which is a very dry, salty cheese that’s generally sold in a big block & for this recipe, I just crumbled it. If you’re not a feta fan, goat cheese or even Monterey Jack cheese would be delicious.

To grill the burgers, preheat your grill to medium high heat & spray with cooking spray to ensure nothing sticks. You want your grill to be hot enough to create a good sear on the burger, but not too hot that it chars the burger completely before cooking it through. Before the burgers go on the grill, season with salt & pepper on both sides. Everyone likes their burgers cooked to different doneness so this part will depend on whether you like your burgers on the rare side or the more well done side. I prefer my burgers to be medium (a little pink in the middle) so I cooked them for about 4-5 minutes on each side. This part will also depend on the thickness of your burger, but if you’re unsure, an instant read thermometer is a great tool!

When the burgers have just a few minutes left, it’s a great time to throw the buns on the grill to toast so everything finishes around the same time.

Assembly time! Once the buns are off the grill, spread on your red pepper spread (or other spread). Top with the burger patty & immediately top with cheese so it begins to soften from the heat of the patty. Next, dress up your burger with red peppers & cucumbers. Top with the other bun & voila! Burgers are ready! Can you believe how easy this was?? Perfect summer dish if you ask me!

Greek Burgers

Makes: 4 burgers


  • 4 pre-formed hamburger patties
  • salt & pepper, to taste
  • oil or cooking spray, for the grill
  • 4 bakery style hamburger buns
  • 1/2 cup red pepper spread (or red pepper hummus)
  • 1/2 cup roasted red peppers, sliced thin
  • half a large cucumber, sliced thin
  • 6oz feta cheese, crumbled