This dish is inspired by those trendy gourmet burger restaurants and their fusion of the good old American hamburger with more exotic ingredients from a variety of world cuisines. My mission was to encapsulate some of my favourite Greek foods into one of the most popular American conveyances.
The Greek Condiment
Tzatziki is one of the best condiments to serve with lamb and it’s not just the Greeks who think so. You’ll often find lamb being accompanied by versions of tzatziki across the neighbouring middle east. If you don’t have the time or ingredients on hand then save yourself the extra effort and pick iup some store-bought tzatziki.
Since I have fresh mint in my garden for a good part of the year, I like to make my own tzatziki. It’s even better when made with some full-bodied Greek yogurt.
A good flavour enhancer for your tzatziki is garlic salt. But it’s not always easy to find. If you don’t have garlic salt, substitute garlic powder then add salt to taste.
Salting and then squeezing the liquid from the cucumbers is an important step. It takes away the bitter taste and prevents the tzatziki from being too runny.
Preparing the Lamb
You’ll first blend your seasonings and egg in the mixing bowl then mix the lamb and breadcrumbs with your hands. You will get four patties from one pound of ground lamb. I use a saucer to press the portions into patties with even thickness.
If you choose to barbecue the patties, use medium heat. Some ground lamb will have a fair amount of fat which can cause flare ups. So keep on eye on the grill and move the patties away from the flames. Be careful not to scorch the meat or it will cook too fast and the centre may be undercooked. You should use a meat thermometer to check for doneness. As we are cooking ground lamb, the USDA official safe temperature should read 160° F on a meat thermometer inserted into the thickest part of the meat patty.
Greek Lamb Burgers
Ingredients
For the Tzatziki
- ¾ cup shredded cucumber skin on
- ½ tsp salt divided
- 1 garlic clove finely chopped
- 1 cup yogurt
- 1 tbsp chopped fresh mint finely chopped
For the Lamb Burgers
- 1 lb ground lamb
- 1 egg
- ½ cup breadcrumbs
- 1 tbsp chopped fresh mint finely chopped
- 1 tsp oregano
- ½ tsp fresh ground black pepper
- ½ tsp chili flakes
- ½ tsp garlic salt
- 4 ¼-inch thick slices of feta cheese about 2 x 2 inches
- Gourmet hamburger buns
- 1 cup baby spinach rinsed and dried
Instructions
For the Tzatziki
- Place the shredded cucumber in a bowl and sprinkle with ¼ tsp salt. Set aside.
- Add the remaining salt and garlic to a medium mixing bowl, crush the garlic with a pestle.
- Squeeze the liquid from the cucumber (I just press the cucumbers with my hands) and allow the liquid to drain away.
- Mix all tzatziki ingredients and place in the refrigerator until the lamb is cooked.
For the Lamb Burgers
- Whisk the egg in a large mixing bowl.
- Stir in the mint, oregano, pepper, chili flakes and garlic salt.
- Add the lamb and breadcrumbs and combine all ingredients using your hands.
- Divide the lamb mixture into four, flatten each portion to about ½ inch thickness.
- Barbecue or fry on a griddle on medium heat for about 4-5 minutes per side. It is well done when it reaches 160° F.
- After flipping the patties, lay a piece of feta cheese on top of each and allow it to warm and melt slightly.
- As the patties are cooking, lightly toast the buns on the barbecue.
- Dress the lamb burgers with the tzatziki and spinach then serve.
Notes
Nutrition
Per serving Calories: 550kcal | Carbohydrates: 22g | Protein: 30g | Fat: 37g | Saturated Fat: 17g | Fiber: 1g | Sugar: 5g | Iron: 4mgDid you make this recipe?
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