Lamburgers With Tzatziki Sauce Recipes

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Steps:

• 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.
• 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.

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

Steps:

• Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
• For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
• Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
• For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
• To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

GREEK LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE

Steps:

• Combine all of the burger ingredients. If you have the time, allow the mixture to marinate for a few hours or overnight.
• Roll the ground lamb mixture into approximately 14-16 burger patties.
• Heat a large skillet over medium-to-medium-high heat, add some ghee and allow to melt. Cook a few of the burger patties on the skillet (try not to overcrowd it), and use a spatula to press and flatten the patties down. Cook on each side until golden-brown.
• Once the lamb burgers are cooked, place on a plate and set aside. Repeat until all of the burger patties are cooked.
• Mix all of the tzatziki sauce ingredients together until evenly combined. Add more lemon juice and salt, if desired.
• To serve, place some of the lettuce on a plate and top with 1-2 burger patties and sliced veggies of your choice. Top with a fresh dollop of homemade tzatziki sauce to give these Greek ground lamb burgers a worthy finish!
• Devour-with pleasure.

GREEK LAMB BURGERS WITH TZATZIKI SAUCE

Steps:

• Combine spices: Whisk together the dried onion, dried garlic, dried lemon peel, dried oregano, salt, and pepper in a small bowl. Set aside.
• Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature.
• Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes.

LAMB BURGERS WITH TZATZIKI

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

LAMBURGERS WITH TZATZIKI SAUCE

Steps:

• Tzatziki Sauce: Mix together yogurt, cucumber (make sure that this is well drained, or your sauce will be watery), 1 clove chopped garlic, lemon juice. Add salt and pepper to taste. Place in the refrigerator. This should ideally sit for a few hours.
• Place ground lamb in large bowl and mix in oregano, parsley, 1 tsp salt, 1 tsp pepper, and 2 cloves chopped garlic until evenly distributed.
• Pour in feta and chopped green olives and mix gently.
• Form patties, trying to tuck as much of the cheese and green olives inside.
• Grill for 4-5 minutes per side for medium rare. If using a stove top, cook on medium high heat.
• Lightly toast buns.
• Serve burgers with tzatziki sauce, lettuce, and sliced tomatoes.

LAMB BURGERS WITH TZATZIKI SAUCE AND PARSLEY SALAD

Steps:

• Preheat the outdoor grill or indoor grill pan.
• In a bowl combine lamb, 1 teaspoon salt, pepper, and curry powder. Form into 8 3-inch by 2-inch oblong patties. Set aside to come to room temperature.
• Meanwhile, make the tzatziki sauce and parsley salad.
• For the tzatziki sauce: In a medium bowl combine yogurt, cucumber, mint, remaining 1/2 teaspoon salt, and lemon zest and juice. Set aside.
• For the parsley salad: In a medium bowl combine tomato, parsley, red onion, and olive oil. Set aside.
• When the burgers have come to room temperature and the grill is hot, grill the burgers to desired doneness, about 2 to 3 minutes per side for medium-rare. Stuff burgers, tzatziki sauce, and parsley salad into pitas and serve immediately.