Best Spiced Lamb Burger With Tzatziki Recipes

GREEK LAMB BURGERS

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.

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.

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 BURGER WITH TZATZIKI

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.

LAMB BURGERS WITH TZATZIKI AND GRILLED ONION

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Combine the lamb, coriander and 3 tablespoons of the mint in a large bowl. Form the mixture into 4 patties. Season with salt and pepper. Place the patties on the hot (direct heat) side of the grill, directly over the coals. Grill until nicely browned, 3 to 5 minutes per side. Move the patties to the cool (indirect heat) side of the grill.
• Drizzle the onion slices with oil and season with salt and pepper. Place on the hot (direct heat) side of the grill and cook until softened and charred, 3 to 4 minutes, moving the slice over to the cool (indirect heat) side to finish cooking if needed.
• For the tzatziki, combine the yogurt, cucumber, dill, lemon zest and garlic and remaining 1 tablespoon mint in a medium bowl. Season with salt and pepper.
• To serve, spoon some tzatziki onto a roll, top with a burger and a slice of grilled onion and close the roll.

SPICED LAMB BURGER WITH TZATZIKI

Steps:

• Combine lamb, onion, egg, breadcrumbs and 1 tablespoon of sumac in a bowl; shape into 4 patties.
• Cook patties in an oiled fry pan or grill or BBQ until browned on both sides and cooked through.
• Toast bread in toaster or under grill.
• Combine remaining sumac and tzatziki in a small bowl.
• Combine watercress with lemon juice in another bowl.
• Spread tzatziki over bottom layer of bread, arrange 4 beetroot slices, place lamb burger on beetroot and top burger with cress.

GRILLED SPICY LAMB BURGERS

Steps:

• Preheat grill for medium heat.
• Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
• Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

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.