Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Combine oil, lemon zest, lemon juice, garlic, paprika, oregano and hot pepper flakes in a medium bowl. Transfer 2 tbsp (30 mL) of the oil mixture to another medium bowl for the yogurt sauce; set aside. Add roasted red pepper slices to remaining oil mixture; toss to combine. Let peppers marinate for 15 minutes.
Meanwhile, add yogurt, feta, salt and pepper to reserved oil mixture and stir until blended; set aside for serving.
Make a thumbprint depression in centre of each burger (to prevent puffing while grilling). Grill burgers on oiled grill in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 14 minutes for ¾ inch (2 cm) thick burgers, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of each burger reads 160°F (71°C).
Meanwhile, grill buns, cut sides down, on barbecue for 30 to 60 seconds or until well-marked and toasted.
Place grilled burgers on bun bottoms. Top with yogurt-feta sauce, marinated roasted red pepper slices, arugula and bun tops.
Burgers can be pan-fried on the stove top over medium heat in a cast-iron skillet or grill pan. Toast buns in skillet or under broiler.
You can use roasted red peppers from a jar, the deli section or make your own. To roast, grill whole sweet red peppers in a closed preheated barbecue over high heat (500°F/260°C), turning often, for 10 to 15 minutes or until charred all over. Transfer to a heat-safe bowl. Cover with plastic wrap. Let stand for 15 minutes. Peel, stem and seed peppers; discard. Thinly slice peppers.