Greek Lamb Burgers
Grilled seasoned ground lamb patties with feta cheese, spinach and tzatziki on a gourmet bun.
Servings 4
Calories 550kcal
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
Garnish with fresh parsley and a wedge of lemon.