Lamb Burgers with Feta Tzatziki Spread
- 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
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.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.
Recipe courtesy Anne Burrell
Recipe courtesy of Dave Lieberman
Recipe courtesy of Vic "Vegas" Moea