Best Lamb Burger With Chunky Mint Tzatziki Serious Eats Recipes

GREEK LAMB BURGERS WITH MINT TZATZIKI SAUCE

Steps:

• In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin. With clean hands, fold together the meat mixture until the other ingredients are well distributed. Try not to overly break up the meat. Divide into 4 balls and form into 2-inch thick patties. You want them to be more round than flat.
• Set a large heavy bottomed skillet (preferably cast iron) over high heat. Add a very thin layer of oil, just enough to grease the bottom of the pan. Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare. Remove to a plate to rest and tent with foil.
• Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber. Transfer to a serving bowl.
• Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula or herb leaves.

TZATZIKI LAMB BURGER RECIPE

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.

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!

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.