about 1 year ago
Depending on what's growing in the herb garden, you can substitute fresh mint for the oregano. Also try substituting basil for the oregano and a soft white cheese for the feta.
The photo is of the kabob version of this recipe, which is lighter on bread and includes roasted peppers and tomatoes.
Makes 6 burgers
- 2 pounds ground lamb
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh oregano, finely chopped, more or less to taste
- 1/3 cup good feta cheese, crumbled
- 1/2 teaspoon kosher salt, more or less to taste
- fresh ground pepper
- 1 cup Greek yogurt
- 1/2 lemon, juiced
- 1 clove garlic, finely chopped
- few grinds of black pepper
- 1 pinch kosher salt
- 1 tablespoon fresh chopped mint leaves
For Tzatziki, remove yogurt to a large bowl and whisk to loosen.
Combine all other ingredients and stir well to combine.
Cover and refrigerate tzatziki at least one hour before grilling, two or three hours are best.
For lamb burgers, combine well all ingredients in a large mixing bowl.
Divide lamb into six 1/3 pound patties. The patties will plump somewhat during cooking, so make an indention in the middle of each patty to give them room to grow.
Grill over medium-high heat three to four minutes per side for medium rare. Medium rare is highly recommended, as medium or well-done lamb gets dry and uninteresting fairly quickly. Allow burgers to rest at least 5 minutes.
Spread generous tablespoon of tzatziki on one side of a flatbread or brioche and add few leaves of fresh spinach. Introduce burger to dressed bread and savor a delightful mediterranean treat.
- 484 calories
- 39g total fat
- 18g saturated fat
- 123mg cholesterol
- 227mg sodium
- 5g carbohydrate (1g dietary fiber, 2g sugar)
- 28g protein