Tzatziki Lamb Burger Recipes

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TZATZIKI LAMB BURGER RECIPE



Tzatziki Lamb Burger Recipe image

Enjoy a Greek take on a lamb burger recipe! This Tzatziki Lamb Burger Recipe features a delicious tzatziki sauce made with fresh mint, crumbled feta cheese and chopped cucumbers.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 15

Lamb Burgers
1 lb. lean ground lamb
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1/2 tsp. pepper
1 Tbsp. olive oil
Tzatziki Sauce
1 cup sour cream
1 cup chopped seeded peeled cucumbers
1 pkg. (4 oz.) crumbled feta cheese
2 green onions, chopped
1 tsp. chopped fresh mint
1 tsp. zest and 1 Tbsp. juice from 1 lemon
Finishing Touches
8 slider buns, toasted
1 bunch watercress, thick stems removed

Steps:

  • Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
  • Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
  • Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
  • Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.

Nutrition Facts : Calories 630, Fat 38 g, SaturatedFat 17 g, TransFat 0.5 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 33 g

LAMB BURGER WITH TZATZIKI



Lamb burger with tzatziki image

Juicy lamb burgers flavored with oregano and garlic topped with creamy tzatziki sauce is a Greek twist on a much-loved classic.

Provided by Alida Ryder

Categories     Dinner     Grilling

Time 30m

Number Of Ingredients 13

500 g (½lb) Lamb mince
1 cups Fresh Breadcrumbs
3 Garlic cloves (Crushed)
zest of 1 lemon
1 tbsp oregano
1 egg
1½ tsp salt
½ tsp black pepper
tzatziki
Burger buns (halved and toasted in a hot pan/grill)
lettuce
sliced tomato
sliced red onion

Steps:

  • In a large bowl, combine all the patty ingredients and mix well. Divide the mixture into 4 balls and form into patties with wet hands.
  • Place on a baking tray or cutting board and place in the fridge for 15-20 minutes.
  • Make the tzatziki according to recipe instructions and set aside.
  • Cook the burgers in a hot pan or on a grill until well-browned on both sides and cooked through, approximately 4-5 minutes per side.
  • Remove form the heat and allow to rest for 5 minutes.
  • To assemble the burgers, toast the buns then top with lettuce, tomato, lamb burger, tzatziki and red onion. Add the top of the buns then serve.

Nutrition Facts : Calories 484 kcal, Carbohydrate 22 g, Protein 26 g, Fat 32 g, SaturatedFat 13 g, Cholesterol 132 mg, Sodium 1160 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LAMB BURGERS WITH TZATZIKI



Lamb burgers with tzatziki image

Homemade burgers are always a winner - try this low-calorie, Greek spin with cucumber and mint yogurt and spicy patties

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 11

25g bulghar wheat
500g extra-lean lamb mince
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 garlic clove , very finely crushed (optional)
oil , for brushing
large burger buns , sliced tomato and red onion, to serve
5cm piece cucumber , deseeded and coarsely grated
200g pot thick Greek yogurt
2 tbsp chopped mint , plus a handful of leaves to serve

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.

Nutrition Facts : Calories 340 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Protein 28 grams protein, Sodium 0.3 milligram of sodium

LAMB BURGERS WITH FETA TZATZIKI SPREAD



Lamb Burgers with Feta Tzatziki Spread image

Provided by Anne Burrell

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Extra-virgin olive oil
2 red onions, 1 cut into 1/4-inch dice and 1 sliced, for garnish
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
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

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.

GREEK LAMB BURGERS WITH TZATZIKI SAUCE



Greek Lamb Burgers with Tzatziki Sauce image

Mix up your cookout with this easy summer recipe. Grilled lamb burgers with homemade tzatziki cucumber sauce will impress your guests.

Provided by Sabrina Modelle

Categories     Dinner     Grill

Time 1h10m

Number Of Ingredients 22

For the tzatziki:
1 English cucumber, thinly sliced
1/2 teaspoon kosher salt, plus more to taste
2 cups plain Greek yogurt (full fat is best here)
1/3 cup lightly packed chopped fresh herbs (I used equal amounts of mint, parsley, and dill)
1 tablespoon white wine vinegar
3 cloves chopped garlic
For the lamb burgers:
1 tablespoon dried onion granules
1 tablespoon dried garlic granules or powder
1/4 teaspoon dried lemon peel , optional
1/8 teaspoon dried oregano
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 1/2 pounds ground lamb (or a combination of beef and lamb)
4 burger buns
To serve:
Sliced tomatoes
Lettuce
Crumbled feta
Red onion
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.

Nutrition Facts : Calories 797 kcal, Carbohydrate 47 g, Cholesterol 178 mg, Fiber 5 g, Protein 63 g, SaturatedFat 16 g, Sodium 797 mg, Sugar 15 g, Fat 39 g, ServingSize 4 burgers, UnsaturatedFat 0 g

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS



Gyro-Style Lamb Burgers with Tzatziki and Grilled Onions image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 1/2 pounds ground lamb
2 teaspoons ground coriander
3 tablespoons finely chopped fresh mint
Kosher salt and freshly ground black pepper
Olive oil, for the skillets
1 large red onion, peeled and sliced into 4 thick slices
8 ounces Greek yogurt
1 clove garlic, minced
Zest of 1/2 lemon
1/4 cup minced cucumber
1 1/2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
4 small soft pitas, toasted if desired
Chopped tomato, for serving
Chopped romaine lettuce, for serving

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!

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