Minty Lamb Burgers
Serves 6
Prep: 30 mins
Cook: 15 mins
Ingredients:
Frylight Cooking Spray
50g fresh white breadcrumbs
1 garlic clove, crushed
1 small bunch fresh coriander, chopped
1½ tsp mint sauce
1 large red onion, roughly chopped
500g lean lamb mince
6 lettuce leaves, to serve
6 brioche buns, to serve
3 gherkins, thinly sliced, to serve
salt and freshly ground black pepper
3 tbsp Tzatziki or mint yoghurt
Method
1. Preheat oven to 200 degrees.
2. Put the mince into a bowl. Add breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper. Mix with your hands until everything is combined. Using wet hands, shape into 6 burgers. Cover and chill in the fridge until needed.
3. To cook the burgers, spray a frying pan with Frylight and place over a medium heat. Wait for the Frylight to go clear. Fry the burgers for about 3–4 minutes on each side or until browned. Place pan into a preheated oven for 12-15 minutes until cooked through.
4. Serve in a brioche bun with lettuce, gherkins and some tzatziki or mint yoghurt.
For more recipes using Frylight please see our website
Greek Lamb Burgers with Tzatziki Sauce - Isobe Food
Here's a healthier, tastier Greek inspired lamb burger paired with a luscious Tzatziki sauce and spinach rice!
FULL RECIPE:
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Greek Lamb Burger with creamy tzatziki
Summer is here and it is time to get on that BBQ. I could survive on burgers alone and this recipe should absolutely be added to your go to summer burger rotation. Packed with flavour and texture, this Greek Lamb Burger with cream tzatziki is sure to be a hit at your next backyard bbq. Make this.
I Made The MOST Flavorful Lamb Burger in Existence
This video was created in partnership with the American Lamb Board.
This tasty grilled American lamb pub burger uses a delicious blend of Mediterranean seasonings and spices and is cooked to perfection. You will absolutely love the flavor of this burger.
Not only was this perfectly cooked, but I also took it to the next level by serving it on a toasted Kaiser bun with Arugula, pickles, homemade tzatziki sauce, pickled red onions, crumbled feta cheese, and chopped fresh mint. Talk about a flavor explosion.
This came together from start to finish in under 30 minutes, and it is absolutely worth it, I promise you.
PRINT OF THIS RECIPE AT:
Ingredients for this recipe:
RECIPE:
For the Pickled Onions:
• ¼ peeled and thinly sliced red onion
• ½ cup red wine vinegar
• 2 tablespoons sugar
• 1 tablespoon sea salt
For the Tzatziki:
• ½ peeled, seeded, and shredded cucumber
• 1 cup full-fat Greek yogurt
• ¼ cup extra virgin olive oil
• 1 finely minced garlic clove
• juice of ½ lemon
• 1 ½ teaspoons finely minced fresh dill
• salt and pepper to taste
For the Burger:
• 2 pounds ground American lamb
• 1 ½ teaspoons ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon dry oregano
• ½ teaspoon sumac
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• ¼ peeled and finely grated red onion
• 2 finely grated garlic cloves
• 4 toasted Kaiser buns
• 1 cup arugula
• 16 dill pickle slices
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Pickled Onions: Mix the vinegar, sugar, and salt in a small bowl and submerge the sliced red onions in the mixture. Pickle for 20-30 minutes in the refrigerator.
2. Tzatziki: Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.
3. Let the moisture from the cumbers drain into the bowl for about 10 minutes.
4. Squeeze the cucumber shreds to get as much extra moisture as possible, and then add it to a separate medium-size bowl along with the remaining recipe ingredients.
5. Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.
6. In a large bowl, thoroughly mix the lamb with cumin, coriander, oregano, sumac, salt, pepper, grated onion, and garlic.
7. Form 4 large patties and place them on a hot (550° to 650°) preheated grill and cook for 6 to 7 minutes.
8. Flip the burgers and cook for a further 5 to 6 minutes or until it reaches 160° F internally.
9. Remove the lamb burgers and rest for 4 to 5 minutes before serving.
10. To Assemble: Add some arugula to the bottom toasted Kaiser bun and then layer on with pickle slices, lamb burger, tzatziki, pickled onions, feta cheese, mint, and the top toasted kaiser bun. Repeat with the other 3 lamb burgers and serve.
How to Make Grilled Lamb Burgers with Tzatziki!
Looking for an easy and special Labor Day Menu idea? These burgers are the perfect addition. They are packed with flavor with the addition of Rusty Dust, feta, mint, and chilis. Not a fan of spicy? Just omit the chilis. This is a recipe that you can customize. Add to it our watermelon salad recipe and maybe even our watermelon margarita and now you have a Labor Day gathering!
Ingredients:
° 2 lbs ground lamb (you can also mix ground beef and lamb)
° 3 cloves garlic, finely minced
° ½ cup flat leaf parsley, chopped
° ¼ cup mint, chopped
° 2 tsp dry oregano
° 2 tsp ground cumin
° 2 tsp Rusty Dust
° Lisa's Steak Rub, LSR
° 1 Serrano chili or Fresno chili, finely diced
° Zest of one lemon
° ½ cup of feta cheese crumbled
° Salt and pepper to taste
° Large red onion, skin removed, sliced into medium sized rings
° Buns or pita bread for serving
° Diced tomato and iceberg lettuce for serving
Step one: Prepare the grill. If using gas, preheat the grill. If using charcoal, light the charcoal. Once the charcoal is ashed over and mostly gray you can begin grilling. Watch our video for more tips on grilling.
Step two: Place lamb in a bowl. Add dry seasoning. Take Fresno or Serrano, garlic, fresh herbs, lemon zest and place in a mini-chopper and pulse to roughly chop and bring together.
Step three: Add the mixture to the lamb with the feta and mix to combine using your hands. Don’t over mix.
Step four: Form into either 6 or 8 patties, depending on how big you want your burgers. Sprinkle it with salt and pepper on both sides. Make an intention in the center of the burger with your thumb to keep it from puffing up when cooking. Season with LSR.
Step five: Place burgers on the grill. Grill the burgers for three minutes on the first side, flip, grill another 3 minutes, flip for another minute. Remove from the grill to rest. Depending on the size of your burgers this time may need to be increased. You are looking for an internal temperature of 145 degrees. This means the center will have some pink in it. If you prefer yours cooked more than increase the cooking time.
Step six: Drizzle some olive oil, salt and pepper on the onions. Place on the grill at the same time with the burgers or you can wait until the burgers are removed and resting. Grill them until they are tender, some char and are caramelizing.
Step seven: Place buns on the grill to toast or warm the pita bread. Serve with Tzatziki Sauce (recipe here), tomatoes, grilled onion and lettuce.
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How to Make Burgers Greek style BBQ Food
My recipes:
How to make lamb burgers Greek style. Perfect for the barbecue!
Nice easy recipe showing you how to make and cook these delicious lamb burgers served with a mint, cucumber and garlic sauce. All the ingredients are shown at the start of the video.
Original Naked Chef