Everyone has had a beef burger, so I thought I would mix it up a bit and use lamb with a Greek twist! If you really don’t like Lamb you can sub in beef.
- 1 cup whole milk greek yogurt
- 1/2 cup feta, crumbled
- 1 Tablespoon cucumber, shredded
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon or 1 medium garlic clove, minced
- 1 Tablespoon dill, chopped
- 1/4 teaspoon salt
- pinch pepper
- 1/4 cup yellow onion, minced
- 1 teaspoon or 2 small cloves garlic, minced
- 2 Tablespoons cilantro, minced
- 1/4 cup balsamic vinegar
- 1/4 teaspoon allspice
- 1/4 teaspoon salt and pepper
- 1/3 cup feta, crumbled
- 1 pound ground lamb
- 4 hamburger buns, I like to get brioche or bakery fresh buns
- olive oil
- 1 clove garlic, cut in half
- tomatoes sliced
- cucumber sliced
- onions sliced
- In a small bowl mix together yogurt, feta, cucumber, lemon juice, garlic, dill, salt and pepper. Cover and keep in the fridge until ready to grill burgers.
- In a medium bowl mix together onion, garlic, cilantro, balsamic vinegar, allspice, salt, pepper and feta until well combined. Toss in the lamb and mix together. Form 4 equal patties and keep in the fridge until ready to grill.
- Pre- heat your grill to 350-400 degrees. Have one side of the grill at medium/high and the other on low.
- Take your tzatziki out of the fridge and keep at room temperature for up to 20 minutes.
- Place your burgers on the med/high side of the grill and cook for 7 minutes.
- Meanwhile, brush the inside of the buns with olive oil and place them oiled side down on the low side of the grill.
- Flip the burgers and finish cooking about 4 minutes for medium rare and 7 minutes for medium well.
- While the burges finish cooking keep an eye on your buns, remove when they are nicely toasted and rub cut side of garlic clove over each.
- Top the buns with the burger, tzatziki, tomato, cucumber and onion.
Up to 2 days ahead, make tzatziki sauce, cover and keep in the fridge. Up to 1 day ahead, make the burger patties and keep wrapped in the fridge.
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