In a skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the finely sliced red onion and chopped bell pepper, sautéing for 5-6 minutes until they soften and become slightly caramelized. Remove from heat and let the mixture cool slightly before combining it with the meat.

In a large bowl, combine the cooled sautéed pepper and onion mixture with 1 pound of ground lamb. Add 3 minced garlic cloves, 1 beaten egg, ½ cup of crumbled feta cheese, 1 teaspoon each of dried rosemary and oregano, along with salt and pepper to taste. Mix thoroughly with your hands.

Divide the seasoned mixture into four equal portions, shaping each into ½-inch thick patties. Handle carefully to maintain the juiciness.

Preheat your grill to high heat, between 450°F and 500°F, ensuring grill grates are clean and lightly oiled.

Place the patties on the preheated grill and cook for approximately 3 minutes without moving them. Flip gently using a spatula and grill for an additional 3-5 minutes, or until they reach an internal temperature of 160°F.