Lamb Burgers topped with a creamy yogurt and cucumber tzatziki sauce are a great Greek-style alternative to the beef burgers we all love. If you don’t see ground lamb in the meat case, ask your butcher to grind some for you, or better yet grind it yourself in a food processor or meat grinder.
- 1 pound freshly ground lamb
- 2 tablespoon crushed, dried mint leaves
- 1 tablespoon minced fresh rosemary
- 2 clove garlic (peeled, minced and divided in half)
- salt and pepper (as needed for seasoning)
- 1 pound English cucumber
- 1 ½ cup Greek yogurt
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 3 soft burger buns (split)
- 3 lettuce leaves (sized to fit buns)
- 3 slice tomato (large enough to fit buns)
- 3 tablespoon crumbled feta
Make the patties: In a large bowl combine lamb, dried mint, fresh rosemary, half of the minced garlic, salt and pepper to taste. Using your hands, gently mix the ingredients together; do not over mix. Divide the mixture into 3 equal portions and form each portion into a 3/4‑inch thick patty (about ⅓ lb each). Make a small indentation in the center of each patty. This will ensure that the meat maintains it’s form as it plumps in cooking. Wrap the burgers in plastic and refrigerate at least 4 hours prior to cooking so that the flavors meld.
Make the tzatziki sauce: Peel, halve lengthwise, and seed cucumber, then coarsely grate into a fine mesh sieve set over a bowl. Press lightly on the cucumber to drain as much of the liquid out as you can. Discard liquid.
Combine drained cucumber, yogurt, olive oil, dill, remaining minced garlic, and lemon juice in a small bowl. Season to taste with salt and pepper.
Grill the burgers: Bring the burgers to room temperature, season with salt and pepper, then heat a grill pan over medium-high heat (I don’t recommend charcoal grilling because the smokiness will obscure the aromatics of this burger).
Oil the hot pan and place the burgers onto it, cook until desired doneness; about 4 minutes per side for medium-rare.
While the burgers are cooking place the buns cut side down onto a large heated skillet or griddle, rotating as needed, until lightly browned. Remove from heat and place a lettuce leaf, a tomato slice and 1 tablespoon of feta onto the bun bottom. Top with cooked burger and tzatziki sauce to taste. Cover with the top bun and serve warm.