Recipe: Greek Lamb Burgers

On a hangry whim, Aaron bought a package of lamb burger patties.  But they sat in the freezer for weeks because we weren’t sure what to do with them.  Then I got the idea to make lamb gyros…but in burger form.  And here we are…

Ingredients:

Tzaziki Sauce

1/2 of a large cucumber, unpeeled and shredded

1 1/2 cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

2 tablespoons extra virgin olive oil

1 tablespoon white vinegar

1/2 teaspoon salt

1 tablespoon minced fresh dill

Burgers

2 T olive oil

2 lb ground lamb

1 ½ tsp cumin

1 ½ tsp coriander

¾ tsp sumac (or lemon pepper seasoning)

¼ tsp paprika

¼ tsp turmeric

¼ tsp all-spice

¼ tsp ground ginger

¼ tsp cinnamon

½ tsp sea salt

Burger Toppings

1 cup baby spinach

1 cup grape tomatoes, quartered

½ cup kalamata olives, pitted and halved

2 cups tzatziki sauce

6 hamburger buns

¼ cup pickled onions

Lo Note: Use whatever type of buns you like.  We really like sandwich slims because they’re not too thick.

Directions:

1. Sauce: Grate the cucumber and drain through a mesh sieve. Combine the cucumber, fresh dill, yogurt, garlic, oil, vinegar, and salt in a large bowl.

2. Lamb: combine the meat with the spice mix.  Separate into six burger patties. drizzle olive oil onto a nonstick pan and bring to a med-high heat.  Cook burgers for 5-8 minutes on both sides. Remove from the pan and drain.

3. Assemble your burgers!

This recipe was a remix of some shawarma we made a while back.  Hope you enjoy!