Lamb Burgers With Tzatziki Sauce Food

LAMB KABOBS WITH TZATZIKI SAUCE

Steps:

• Preheat grill to high. Soak skewers in water for 25 to 30 minutes.
• In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.
• Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

LAMB BURGER WITH TZATZIKI

Steps:

• In a large bowl, combine all the patty ingredients and mix well. Divide the mixture into 4 balls and form into patties with wet hands.
• Place on a baking tray or cutting board and place in the fridge for 15-20 minutes.
• Make the tzatziki according to recipe instructions and set aside.
• Cook the burgers in a hot pan or on a grill until well-browned on both sides and cooked through, approximately 4-5 minutes per side.
• Remove form the heat and allow to rest for 5 minutes.
• To assemble the burgers, toast the buns then top with lettuce, tomato, lamb burger, tzatziki and red onion. Add the top of the buns then serve.

LAMB BURGERS WITH TZATZIKI

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

GYRO-STYLE LAMB BURGERS WITH TZATZIKI AND GRILLED ONIONS

Steps:

• Prepare a grill for medium-high heat. If using a charcoal grill, build the hot coals evenly over the bottom. Heat 2 flat cast-iron skillets over direct heat.
• For the burgers and onions: Combine the lamb, coriander and mint in a large bowl. Form the meat mixture into 4 equal thin half-moon shaped patties. Season the patties with salt and pepper on both sides. Add a splash of oil to the cast-irons. Cook the patties 3 to 5 minutes, allowing the meat to get a nice crust. Flip and cook for an additional 2 to 3 minutes. Remove the burgers from the heat and let rest 2 to 3 minutes before assembling the burgers.
• Meanwhile, drizzle the onions with oil and season with salt and pepper. Grill, flipping once, until softened and charred, about 5 minutes.
• For the tzatziki: Add the yogurt, garlic, lemon zest, cucumber, dill and mint to a large bowl and mix to combine. Season with salt and pepper.
• To serve: Spread some tzatziki over each pita, add a patty to one half of each pita, top with some grilled onion and add some chopped tomato and lettuce. Fold the other half of each pita over. Serve!

TZATZIKI LAMB BURGER RECIPE

Steps:

• Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
• Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
• Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
• Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.

LAMB BURGERS WITH TZATZIKI SAUCE

Steps:

• Pre-heat grill to high heat.
• In a medium bowl, mix together ground lamb with the next six ingredients (dill through chili flakes.) Use hands to incorporate every ingredient evenly into the lamb.
• Divide meat mixture into four and form into equal sized patties. Using your thumb, gently press down in the center of each patty to avoid it bubbling up while cooking. Grill for 4 minutes per side for medium rare burgers, longer for medium or medium well.
• Grill for 4 minutes per side for medium rare burgers, longer for medium or medium well. Remove from heat and let rest 10 minutes.
• While the meat is resting, quickly whisk together the Greek Tzatziki Sauce according to these instructions.
• To serve, place optional garnishes on bun, along with grilled lamb burger, and drizzle with tzatziki sauce.

CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE

Steps:

• In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
• In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
• Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
• Serve the patties in the pita bread, topped with the sauce.

GREEK LAMB BURGERS

Steps:

• Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
• Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
• Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate, if you have the time.
• Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
• Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

LAMB BURGERS WITH MINTED TZATZIKI

Steps:

• For the mint tzatziki blend the yogurt with the oil and lemon juice.
• Add the cucumber, onion, garlic, mint, and pepper.
• Taste and add salt.
• Cover and refrigerate while preparing the lamb burgers.
• Preheat grill to medium high.
• In a large bowl, combine lamb and remaining ingredients.
• Form into 12 small patties around 3/4 of an inch thick.
• Place on hot grill and cook 5 minutes on the first side, four on the other.
• You want the outside nicely browned with a bit of pink remaining in the middle.
• Serve three each in a pita half with the shredded lettuce, tomato, cucumber and onion.
• Offer the Minted Tzatziki at the table.

LAMBURGERS WITH TZATZIKI SAUCE

Steps:

• Tzatziki Sauce: Mix together yogurt, cucumber (make sure that this is well drained, or your sauce will be watery), 1 clove chopped garlic, lemon juice. Add salt and pepper to taste. Place in the refrigerator. This should ideally sit for a few hours.
• Place ground lamb in large bowl and mix in oregano, parsley, 1 tsp salt, 1 tsp pepper, and 2 cloves chopped garlic until evenly distributed.
• Pour in feta and chopped green olives and mix gently.
• Form patties, trying to tuck as much of the cheese and green olives inside.
• Grill for 4-5 minutes per side for medium rare. If using a stove top, cook on medium high heat.
• Lightly toast buns.
• Serve burgers with tzatziki sauce, lettuce, and sliced tomatoes.

GYRO BURGERS WITH TZATZIKI SAUCE

Steps:

• Combine yogurt, shredded cucumber, garlic, mint, vinegar, salt and pepper in a small container. Cover and refrigerate.
• Combine beef, oregano, feta cheese, onion powder, garlic, salt and pepper in a bowl. Form into 4 patties.
• Grill patties on each side until desired doneness is reached.
• Grill pitas for a minute or two on each side to warm.
• Assemble sandwiches - open pitas, add burger, a dollop of sauce, and any of the sliced vegetables listed above for garnish. Enjoy!

GREEK LAMB BURGERS

Steps:

• Prepare your grill for cooking over high direct heat.
• In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
• Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
• Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
• Serve immediately.

LAMB BURGERS WITH FETA TZATZIKI SPREAD

Steps:

• Coat a large saute pan with olive oil, toss in the diced onions and season with salt and crushed red pepper. Bring the pan to medium-high heat and 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, lemon zest and 1/2 to 3/4 cup water. Sprinkle with salt and combine well. Make a little "tester patty." Cook it and taste for seasoning.
• Preheat the grill.
• Form the lamb mixture into 4 equal patties and sprinkle with salt. Grill the burgers to your desired doneness, 4 to 5 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
• Cut the pitas in half. Schmear each half generously with the Feta Tzatziki Spread. Top one half with a burger, then tomatoes, sliced onions and spinach. Place the other pita half on top.
• Combine the yogurt, feta, vinegar, garlic, mint, dill and cucumbers. Season with salt. Let sit for at least 1 hour at room temperature before serving.

GREEK LAMB BURGERS WITH HOMEMADE TZATZIKI SAUCE

Steps:

• Combine all of the burger ingredients. If you have the time, allow the mixture to marinate for a few hours or overnight.
• Roll the ground lamb mixture into approximately 14-16 burger patties.
• Heat a large skillet over medium-to-medium-high heat, add some ghee and allow to melt. Cook a few of the burger patties on the skillet (try not to overcrowd it), and use a spatula to press and flatten the patties down. Cook on each side until golden-brown.
• Once the lamb burgers are cooked, place on a plate and set aside. Repeat until all of the burger patties are cooked.
• Mix all of the tzatziki sauce ingredients together until evenly combined. Add more lemon juice and salt, if desired.
• To serve, place some of the lettuce on a plate and top with 1-2 burger patties and sliced veggies of your choice. Top with a fresh dollop of homemade tzatziki sauce to give these Greek ground lamb burgers a worthy finish!
• Devour-with pleasure.

LAMB BURGERS WITH TZATZIKI AND GRILLED ONION

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Combine the lamb, coriander and 3 tablespoons of the mint in a large bowl. Form the mixture into 4 patties. Season with salt and pepper. Place the patties on the hot (direct heat) side of the grill, directly over the coals. Grill until nicely browned, 3 to 5 minutes per side. Move the patties to the cool (indirect heat) side of the grill.
• Drizzle the onion slices with oil and season with salt and pepper. Place on the hot (direct heat) side of the grill and cook until softened and charred, 3 to 4 minutes, moving the slice over to the cool (indirect heat) side to finish cooking if needed.
• For the tzatziki, combine the yogurt, cucumber, dill, lemon zest and garlic and remaining 1 tablespoon mint in a medium bowl. Season with salt and pepper.
• To serve, spoon some tzatziki onto a roll, top with a burger and a slice of grilled onion and close the roll.