Mix up your cookout with this easy summertime recipe. Grilled lamb burgers with homemade tzatziki pickle sauce will impress your guests.
BE PICTURED IN; CHARACTERIZED IN:
Up your burger game and be the hero of your next BBQ with Greek Lamb Burgers and Homemade Tzatziki!
I season these lamb burgers with some of Greece’s favorite flavors — like garlic, dried lemon zest, and oregano — before grilling and serving on toasted buns.
I like to set up a small buffet of Greek-inspired toppings near the grill so everyone can help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onions and of course tzatziki.
You can prepare your tzatziki up to three days in advance. I like to pre-salt and drain my pickles for a few hours or even overnight. If you’re pressed for time, you can salt the cucumber, drain for just 10 minutes, and then use a dishtowel to squeeze out as much moisture as possible.
Can I use other meats for these burgers?
If you’re suspicious of lamb because you find it too wild and too strong in flavor, I recommend trying New Zealand lamb. It has a clean, grassy flavor and stays nice and juicy after cooking.
And if you are Yes, really If you’re unsure about lamb, try mixing it in with some ground beef – up to half the total weight of the meat in this recipe.
Lamb burgers may not be the most popular burgers in the US, but this recipe might very well convince you that it should be!
5 pages for lamb burgers
tzatziki
- Tzatziki (cucumber yoghurt salad)
- Muhammara (paprika walnut dip)
- Mediterranean mezze platter
- Greek pasta salad
- Spinach and Orzo Salad
From the editors of Simply Recipes
Greek lamb burgers with tzatziki sauce
The recipe can be doubled or tripled to cater to larger crowds.
Look for dried lemon peels in the condiment section of your grocery store or order them online. Skip it if you can’t find it easily.
After making this recipe, you will likely have some leftover tzatziki sauce. It keeps in the fridge for about a week and can be used on sandwiches or as a dip with pita chips
ingredients
For the tzatziki:
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1 English cucumberthinly sliced
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1/2 teaspoon kosher saltplus more to taste
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2 cups plain Greek yogurt (full fat is best here)
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1/3 Cup lightly packed freshly chopped Herbs (I used equal amounts of mint, parsley and dill)
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1 tablespoon white wine vinegar
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3 cloves chopped garlic
For the lamb burger:
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1 tablespoon dried onion granules
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1 tablespoon dried garlic granules or powder
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1/4 teaspoon dried Lemon peelOptional
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1/8 teaspoon dried oregano
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1 1/2 lb ground lamb (or a combination of beef and lamb)
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4 Burger bun
Serve:
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cut tomatoes
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salad
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decay feta
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Red Onion
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tzatziki sauce
method
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Make the tzatziki:
Salt the cucumber slices with about 1/2 tsp salt and drain in a colander over a bowl. Refrigerate for 1 hour or up to 24 hours, turning cucumbers occasionally. (If you must make the tzatziki right away, salt the pickles for just 10 minutes, then squeeze out excess moisture with a clean dishcloth.)
In a large bowl, mix the cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed.
This step can be done up to 3 days before serving.
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Combine Spices:
Whisk together the dried onion, dried garlic, dried lemon zest, dried oregano, salt, and pepper in a small bowl. Put aside.
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Shape the lamb burgers:
Sprinkle the ground beef with 2 teaspoons of the spice mix and gently work into the beef with your fingertips or a spatula; Try not to over-mix or thicken the meat as you incorporate the spices.
Turn the seasoned meat over on a work surface and form four (6 ounce) patties. Make a shallow indentation in the center of each patty to help the patties cook evenly and prevent them from forming a dome in the center.
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Season the burger and let it rest:
Sprinkle additional seasonings on both sides of the patties. Let sit on the counter for 20 to 30 minutes to allow the burgers to come to room temperature.
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In the meantime, prepare your grill:
If you have a gas grill, preheat for at least 10 minutes on high with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash), empty the coals into the grill. Insert the grate and cover the grill. Heat for 5 minutes.
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Grill burgers:
When your grill is ready, lightly coat the grates with oil. Add the burgers and close the grill. Cook burgers to desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for Medium Rare or to 145°F.)
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Finish and serve:
Let your lamb burgers rest for 3 minutes while you toast the buns on the grill. Then serve immediately with tzatziki sauce and other toppings.
| nutritional information (per serving) | |
|---|---|
| 797 | calories |
| 39g | Fat |
| 47g | carbohydrates |
| 63g | protein |
