In a large bowl, mix lamb, rosemary, roasted peppers, salt and pepper. Form into 6 burgers about 3/4 inch thick. Put burgers on a plate or baking sheet, cover with plastic wrap, and refrigerate for about two hours.

Slice open buns. Using a pastry brush, spread extra virgin olive oil over the buns.

In a medium bowl, combine all ingredients for Greek topping and set aside.

Prepare the grill and when ready, lightly toast the buns and set aside.

Cook the burgers next. Lay on grill and cook, turning once until they're done. Medium-rare is about 6 minutes.

When patties are finished, assemble them on the buns and top with the Greek topping and remaining slice.