Greek Lamb Burgers with Mint Tzatziki

July 4, 2017

So, in my Googling about for easy, delicious recipes I stumbled across this one from  Sounds like a great way to introduce new folks to lamb, and I love pretty much anything involving tzatziki.  Looks like there's lots of other good stuff on her website as well.




Greek Lamb Burgers with Mint Tzatziki

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

  • 1 pound ground lamb

  • 1 garlic clove minced

  • 1 small shallot minced

  • zest of 1 lemon

  • 2 tablespoons chopped fresh mint

  • 1 teaspoon sea salt

  • ½ teaspoon cumin

  • Olive oil

  • 4 burger buns toasted

  • Baby arugula for garnish

For the tzatziki:
  • 1 small cucumber peeled, seeded and roughly chopped

  • ¼ cup tightly packed mint leaves

  • 1 garlic clove

  • 1 tablespoon lemon juice

  • 1 cup full fat Greek yogurt

  • ½ teaspoon sea salt

  1. In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.

  2. Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.

  3. Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.

  4. Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula leaves.

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