Homemade Tzatziki Lamb Burgers

When you go out to dinner, is there a certain item or dish that you can never pass up? Maybe it’s a baked stuffed lobster, spaghetti and meatballs, or a shrimp Caesar salad. Or maybe you’re like me, and it’s a big, juicy lamb burger. I have to start by saying I am a huge burger lover (cooked medium-rare, please). However, switching up your order from a beef burger to a lamb burger brings all of the flavors to the next level. Lamb burgers are one of those things that I see on the menu, and it immediately goes to the top of my ordering list. And yes, I usually have a mental list because I love too many things and can never decide what I want to order, in fear of missing out on another delicious option (also known as FOMOF: fear of missing out on food. The only real FOMO I experience).

If there is a lamb burger on the menu, I know I have to have it. Good lamb burgers are fresh and flavorful, with a mix of spices and a touch of sweetness. I’ve never had a lamb burger I didn’t like, which is partly due to the fact I love lamb, but also because the chefs who offer them really know how to create a masterful burger that brings out the natural flavor of the lamb. Plus, it’s another excuse to add as much feta to your meal as possible, and who doesn’t love feta? My mouth is watering just thinking about it!

So lets get to it: I made an attempt at creating my own, homemade, lamb burger, and it turned out pretty dang good! Keep reading below to make your own!

The break-down:

For the burger:

  • 51 lb ground lamb (from our Chestnut Farm CSA)
  • 1/4 cup fresh feta cheese
  • 2 tablespoons apricot jam or preserves
  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • up to 1/4 cup fresh dill, depending on your preference
  • s+p to taste
  • burger buns (ours were from Jessica’s Brick Oven)
  • toppings: feta, red onion, tomato, lettuce, tzatziki (see below for recipe), did I mention more feta?

 

For the Tzatziki:

  • 2 cups whole fat Greek yogurt
  • 1/4 cup fresh dill
  • 2 tablespoons diced garlic
  • 1 cucumber shredded & dried (squeeze with a paper towel to remove excess water)
  • juice of 1 lemon
  • 1 tablespoon Greek olive oil
  • s+p to taste

Make the Tzatziki ahead of time and store in the refrigerator until burgers are ready.

Combine lamb, feta, dill, apricot and spices in a bowl. Create four round patties. Heat up grill pan (or grill if you have one) and grill the burgers for a few minutes on eat side, until the meat has reached your desired doneness. As mentioned, I like min medium rare so I only left these on the grill pan for a few minutes each side.

Place on burger rolls, top with tzatziki and additional accouterments, and dig in peeps!

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