These Lamb Burgers are very tasty and healthy, if served without the bun. I indicate buns are optional with the recipe, but with the Tzatziki spread on top, you really don’t need a bun for this flavorful meal. Roast one of your favorite veggies (Carrots, asparagus, sweet potatoes, etc) as an accompaniment for this Greek-inspired favorite.
Feta Tzatziki Spread
- 2 cups plain Greek yogurt (If you use non-fat Greek Yogurt your spread might be a little more liquid)
- ½ cup crumbled feta
- 1 tablespoon white wine vinegar
- 2 cloves garlic, smashed and finely chopped
- 2 sprigs fresh mint leaves chopped
- 1 small bunch fresh dill, finely chopped
- ½ English cucumber, coarsely grated (Cucumber is best if allowed to drain after grating and before adding to Tzatziki Spread)
- (you can use a regular cucumber of you can’t find an English one. Slice it in half and scoop out the cucumber seeds in the middle)
- Kosher salt to taste
- Extra-virgin olive oil
- ½ red onion diced
- Kosher salt
- Pinch crushed red pepper
- 2 cloves garlic, finely chopped
- 1½ pounds ground lamb
- 2 sprigs fresh oregano, finely chopped
- ½ bunch fresh dill, finely chopped
- ½ bunch fresh mint, finely chopped
- Zest of ½ lemon
- 4 whole wheat pitas or 4 seeded hamburger buns (Optional)
- 1 beefsteak tomato, sliced, for garnish
- 2 cups baby spinach, for garnish
- ½ red onion thinly sliced, for garnish
- Make the Feta Tzatziki Spread first, about an hour before you start to cook the burgers.
- Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers in a bowl. Season with salt. Let sit for at least 1 hour at room temperature before serving.
- Heat a large sauté pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. 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, and lemon zest. Sprinkle with salt and combine well.
- Form the lamb mixture into 4 equal patties.
- Using the same sauté pan used for the onion mixture, turn heat to medium high.
- Cook the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare.
- Remove the burgers from the heat and let rest for 3 to 4 minutes.
- On a plate, put a bed of spinach leaves, a slice of tomato on the spinach and then one slice of thin red onion on the tomato.
- Place cooked burger on top of the onion
- Top the burger with the Feta Tzatziki Spread.
- Serve with your roasted veggie and enjoy.