Best Greek Style Lamb Burgers With Creamy Tzatziki Sauce Recipes

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

Time 30m

Number Of Ingredients 13

Ingredients

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

GREEK LAMB BURGERS

Greek Lamb Burgers image

Do something different on burger night...go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.

Provided by Suzy Karadsheh

Categories Entree

Time 30m

Number Of Ingredients 19

Ingredients

2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
1 small red onion, grated
2 garlic cloves, minced
1 cup chopped fresh parsley
10 mint leaves, chopped
2 ½ tsp dry oregano
2 tsp ground cumin
½ tsp paprika
½ tsp cayenne pepper, optional
Kosher salt and black pepper
Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
Warm Greek pita bread or buns
Homemade Tztaziki sauce
Sliced tomatoes
Sliced Green bell pepper
Sliced cucumbers
Sliced red onions
Pitted Kalamata olives, sliced
Crumbled feta

Steps:

Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

Nutrition Facts : ServingSize 1 Lamb Burger Patty, Calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, SaturatedFat 1.5 g, TransFat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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!