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Lamb Burger Recipe

Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • For the lamb mixture:
  • 1 lb. ground lamb or ground turkey
  • 3 scallions finely sliced
  • 1 large egg lightly beaten
  • 1 tablespoon garlic finely minced
  • 2 tablespoons freshly chopped parsley
  • 1 ½ teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1/4 teaspoon Aleppo pepper or crushed red pepper flakes
  • 1/3 cup finely chopped basil
  • ¼ cup finely chopped mint
  • 3 tablespoons extra-virgin olive oil
  • For the Tzatziki:
  • 2 cup plain Greek yogurt full or reduced-fat, strained in cheesecloth for 30 minutes
  • 4 garlic cloves peeled and grated
  • 1 English cucumber grated about 1 cup
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped mint
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • ¼ teaspoon Aleppo pepper
  • For the Greek Salad:
  • 2 large tomatoes coarsely diced
  • 1 English cucumber diced
  • ½ medium red onion thinly sliced and soaked in ice water for 10 minutes
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon freshly-ground black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 ½ tablespoons red wine vinegar
  • ¼ cup each finely chopped basil and mint
  • ½ cup finely chopped Italian parsley
  • 5 ounces feta cheese crumbled in large pieces
  • 6 Pita breads warmed in the oven or on the grill just until barely crisp
  • Extra virgin olive oil for drizzling optional
  • Chopped basil parsley and mint for garnish

Instructions

  1. For the lamb mixture:
  2. Combine all of the ingredients in a medium bowl and lightly mix with your hands. Cover and set aside in the refrigerator while you are making the sauce and salad. Preferably the meat should be refrigerated for at least an hour or up to one day to allow the flavors to blend.
  3. For the Tzatziki:
  4. Line a large wire mesh strainer with a piece of cheesecloth. Set it over a bowl into which the strainer fits. Add the yogurt and let it drain into the bowl for 30 minutes.
  5. Shred the cucumber and squeeze it dry with your hands. When the yogurt is drained and thick, discard the water that has drained off and add the yogurt and all of the other ingredients to that bowl. Refrigerate the Tzatziki for an hour to let the flavors blend or you can store it for up to 3-5 days.
  6. For the Greek Salad:
  7. Combine all of the ingredients except the feta and toss lightly until combined.
  8. When ready to cook, wet your hands with cold water and form the lamb meat into 6 burgers, 2 inches thick or 18 meatballs. If you are making meatballs, soak 6 wooden skewers for an hour so they do not burn. Place three oval-shaped meatballs on each skewer. Spray an indoor or outdoor grill when it is cool with olive oil so lamb does not stick. Heat grill over medium high heat until it is very hot.
  9. Place the burgers or the skewers on the grill and cook until they are 160 degrees for medium. It should take 8-10 minutes (total) for the meat to reach that temperature. Turn the skewers and the burgers after 5 minutes.
  10. Place the pita bread on individual plates or on a large platter. Spread each pita with 2 tablespoons of tzatziki sauce, top with a burger or the meatballs and spoon the salad evenly over the top of each pita. Dollop on a bit more sauce and scatter the feta all over. Drizzle with a little extra virgin olive oil if desired and some additional basil, parsley and mint.