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!