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!
Lamb Burgers
1 lb. Ground Lamb, thawed
1 Garlic Clove, minced
½ Onion, finely minced
1 tsp. Lemon Zest
½ tsp. Ground Cumin
1 Egg
2 Tbsp. Breadcrumbs
Garnishes:
4 Brioche Burger Buns
Red Onion, thinly sliced
4 Green Leaf Lettuce Leaves, washed
1 Red Bell Pepper
Tzatziki Sauce:
1 Cucumber
¼ Cup Mint Leaves
1 Garlic Clove, chopped
1 Tbsp. Lemon Juice
1 Cup Greek Yogurt
½ tsp. WFF Coarse Sea Salt
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.
