Lamb Burgers with Feta Tzatziki Spread

Total Time:
2 hr 5 min
Prep:
45 min
Inactive:
1 hr
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil
  • 2 red onions, 1 cut into 1/4-inch dice 1 sliced, forgarnish
  • Kosher salt
  • Pinch crushed red pepper
  • 2 cloves garlic, finely smashed
  • 1 1/2 pounds ground lamb
  • 2 sprigs fresh oregano, finely chopped
  • 1/2 bunch fresh dill, finely chopped
  • 1/2 bunch fresh mint, finely chopped
  • Zest of 1/2 lemon
  • 4 whole wheat pitas or 4 seeded hamburger buns
  • Feta Tzatziki Spread, recipe follows
  • 1 beefsteak tomato, sliced, for garnish
  • 2 cups baby spinach, for garnish
  • Feta Tzatziki Spread:
  • 2 cups plain Greek yogurt
  • 1/2 cup crumbled feta
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, smashed and finely chopped
  • 2 sprigs fresh mint, leaves cut into chiffonade
  • 1 small bunch fresh dill, finely chopped
  • 1/2 English cucumber, coarsely grated
  • Kosher salt
Directions

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.

Feta Tzatziki Spread:

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.


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    This recipe is featured in:

    Worst Cooks in America