Greek Lamb Burgers With Homemade Tzatziki Sauce Recipes

LAMB BURGERS WITH TZATZIKI SAUCE

Steps:

• Pre-heat grill to high heat.
• In a medium bowl, mix together ground lamb with the next six ingredients (dill through chili flakes.) Use hands to incorporate every ingredient evenly into the lamb.
• Divide meat mixture into four and form into equal sized patties. Using your thumb, gently press down in the center of each patty to avoid it bubbling up while cooking. Grill for 4 minutes per side for medium rare burgers, longer for medium or medium well.
• Grill for 4 minutes per side for medium rare burgers, longer for medium or medium well. Remove from heat and let rest 10 minutes.
• While the meat is resting, quickly whisk together the Greek Tzatziki Sauce according to these instructions.
• To serve, place optional garnishes on bun, along with grilled lamb burger, and drizzle with tzatziki sauce.

GREEK LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE

Steps:

• Combine all of the burger ingredients. If you have the time, allow the mixture to marinate for a few hours or overnight.
• Roll the ground lamb mixture into approximately 14-16 burger patties.
• Heat a large skillet over medium-to-medium-high heat, add some ghee and allow to melt. Cook a few of the burger patties on the skillet (try not to overcrowd it), and use a spatula to press and flatten the patties down. Cook on each side until golden-brown.
• Once the lamb burgers are cooked, place on a plate and set aside. Repeat until all of the burger patties are cooked.
• Mix all of the tzatziki sauce ingredients together until evenly combined. Add more lemon juice and salt, if desired.
• To serve, place some of the lettuce on a plate and top with 1-2 burger patties and sliced veggies of your choice. Top with a fresh dollop of homemade tzatziki sauce to give these Greek ground lamb burgers a worthy finish!
• Devour-with pleasure.

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Steps:

• Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.
• In a large bowl, combine the lamb, the cooled onion mixture, the oregano, dill, mint, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
• Preheat the grill.
• Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
• Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
• Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.