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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Beef cheeks burger - an IDEAL combination !
Beef cheeks burger, an ideal combination with uniquely flavored beef cheeks mince. The few sweetbreads in the mixture made the overall patty synthesis exceptionally tasty! The rest of the ingredients are also carefully selected to guarantee the perfect balance; a taste bouquet in a single bite! Let’s see everything in detail from the preparation of the mince to how to stack your burger!
Happy Burger Tuesday, everyone!
▬ Contents of this video ▬▬▬▬▬▬
00:31 - Preparation
12:28 - Tsipouro and appetizers time!
13:38 - Lighting the charcoals
13:55 - Shaping the patties
15:14 - The mushrooms
16:24 - Grilling
19:23 - Burger stacking
21:04 - Sauce recipe
21:21 - Burger stacking (resume)
21:41 - Tasting
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➧ Watch more grill recipes here:
- How to grill pork chops - How frequently should you turn them?:
- Greek souvlaki - old traditional recipe:
- Greek tzatziki sauce recipe:
- How to make and grill beef patties - video seminar:
- Kokoretsi recipe:
- Greek pork gyros traditional old recipe and preparation:
- Homemade gyros with mutton meat:
- Homemade chicken gyros with curry:
- Homemade beef gyros:
- Whole lamb roast step-by-step:
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- Greek Moussaka:
- Cuttlefish with black-eyed peas:
- Seafood with pasta:
- Oxtail stew giouvetsi with Greek pasta:
- Beef brisket oven recipe:
- Greek fasolada (white beans) soup recipe:
- Greek patsas soup:
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- Mutton with trahana in the wood-fired oven:
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Healthy Eating Greek Turkey Burgers with Tzatziki Sauce
Lamb Burgers with Harissa Tzatziki on Sourdough Buns
We don’t know about you, but it would be hard to imagine a BBQ party that wouldn’t be complete without burgers of some kind! This heavenly (and slightly spicy) ‘Lamb Burger with Harissa Tzatziki on Sourdough Buns’ recipe from Taylor Allen puts a zesty, Greek spin on traditional Moroccan and North African cuisine with harissa, a spicy chili paste that is often paired with meats like lamb and goat.
Lamb Burger:
1 teaspoon smoked paprika
1 teaspoon harissa
¾ teaspoon ground cumin
½ teaspoon salt
2 tablespoons olive oil
1⅓ pounds grass-fed ground lamb
1½ cups pea greens or arugula
1 cup crumbled feta cheese
4 quarter-inch-thick red onion slices
1 cup grass-fed sheep’s milk yogurt or Greek yogurt
1 cucumber, diced small, plus some additional cucumber, sliced thin
1 lemon, zested and juiced
1 tablespoon butter
Directions:
Mix lamb, paprika, cumin, and salt together. Shape into four ¾-inch-thick patties.
Heat olive oil in large skillet. Add patties and cook over medium-high heat, 4 minutes per side for medium.
Mix together the yogurt, salt, lemon zest, cucumber, and harissa. Set aside.
Spread a thin layer of butter on four buns. Broil buns until golden, about 2 minutes.
Top each bun bottom with tzatziki, onion and cucumber slices, and burger.
Place greens and feta cheese atop burgers.
Sourdough Buns:
1 cup fresh sourdough starter
1½ tablespoons butter, room temperature
¼ cup lukewarm milk
1 egg, beaten
½ teaspoon sea salt
1½ cups sprouted white wheat flour
Directions:
Mix together sourdough starter, butter, milk, egg, and salt. Mixture may be chunky.
Add flour gradually, mixing with a spoon until it comes together enough to turn out onto a breadboard.
Knead the dough until it is smooth, about 10-20 minutes.
Place dough in a cool spot overnight to ferment or in the refrigerator for up to 24 hours.
Let it rest at room temperature for 15-20 minutes, then roll it out to ½-inch thick.
Use a biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet.
Cover the buns lightly with a cloth and let rise until doubled in bulk -between 1 and 4 hours depending on the temperature of the room.
Preheat the oven to 350° F. Bake buns for 18-20 minutes.
Let cool completely before slicing in half horizontally.
Get the recipe at:
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This TURKEY BURGER recipe is juicy, healthy and easy to make!
This turkey burger recipe is absolute perfection! The turkey patties are healthy, easy to make, perfectly juicy and moist, and packed with flavor from simple ingredients.
Every once in a while, I crave a meaty and juicy burger. But when I try to cut down on red meat and choose leaner options, ground turkey is always my go-to. The only downside is that turkey tends to be a lot drier than beef. But I've got a few tips on how to make the perfect turkey burger patty that's not dry and bland, plus they're completely gluten-free! This is my go-to turkey burger recipe in my house, and I'm confident you'll come back to it over and over again as well! Then, all that's to do is decide on buns, lettuce wrap burgers, or burger bowls, and choose what ingredients to layer on top of your burgers. The fun part!
???? Printable Turkey Burger Recipe:
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► TIMESTAMPS:
00:00 Intro
00:31 The best ground turkey to use for turkey burgers
00:56 Make the turkey burger patties
02:28 Cook the turkey patties on the stove or grill
03:46 Store leftover turkey burger patties for the future
04:17 Top the turkey burger with cheese and assemble it with your favorite toppings and ingredients.
04:36 Make a lettuce wrap turkey burger for a low-carb, gluten-free option!
05:23 Taste test
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