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Recipe:GREEK LAMB BURGERS WITH TZATZIKI
- Prep time: 20 minutes
- Cook time: 10 minutes
No need to slave away in the kitchen for hours to get a perfect restaurant-style lamb burger! Our recipe is just as delicious and quick to make, with a side of tzatziki to bring out the lamb's true flavors. Opa!
Ingredients
-
GROUND LAMB, THAWED
QTY 2 LBS
GARLIC CLOVE, MINCED
QTY 1 CLOVE
ONION, FINELY MINCED
QTY ½
LEMON ZEST
QTY 1 TSP.
GROUND CUMIN
QTY ½ TSP.
EGG
QTY 1
BREADCRUMBS
QTY 2 TBSP.
-
COARSE SEA SALT
QTY TO TASTE
GARNISHES:
-
BRIOCHE HAMBURGER BUNS - CUSANOS
QTY 4 BUNS
RED ONION, THINLY SLICED
GREEN LEAF LETTUCE LEAVES, WASHED
QTY 4 LEAVES
RED BELL PEPPER
QTY 1
TZATZIKI SAUCE:
CUCUMBER
QTY 1
MINT LEAVES
QTY ¼ CUP
GARLIC CLOVE, CHOPPED
QTY 1 CLOVE
LEMON JUICE
QTY 1 TBSP.
GREEK YOGURT
QTY 1 CUP
-
COARSE SEA SALT
QTY ½ TSP
-
FRESHLY GROUND BLACK PEPPERCORNS
QTY ¼ TSP.
Cooking
Directions
Lamb Burger: In a bowl, combine the ground lamb, garlic, onion, lemon zest, salt, cumin, egg and breadcrumbs. Form into patties, cover and place in the refrigerator until ready to use.
Tzatziki: Peel and seed the cucumber. Dice the cucumber and place in a bowl. Add the mint leaves, garlic, lemon juice, yogurt and salt. Stir and refrigerate until ready to use.
Grilling: Grill the peppers on medium high until slightly charred and cut into strips. Place on a platter with the other garnishes.
Place lamb burgers on the hot grill or skillet and cook for 3-4 minutes on each side or until internal temperature reaches 145°F.*
Assemble burgers by placing burger on a bun, top with two tablespoons of Tzatziki, red onion slices, red bell pepper strips and lettuce.
*USDA recommends cooking ground meats to a minimum internal temperature of 160°F.