A juicy, flavorful lamb and beef patty is best accompanied by a generous dollop of cool and creamy tzatziki, which also doubles as a delicious dip for crackers and fresh veggies.
Lamb Burgers with Tzatziki
- 1 pound ground lamb
- ½ pound ground beef
- 1 (4-ounce) package crumbled feta cheese
- 3 tablespoons chopped fresh mint
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 small red onion, cut into ¼-inch-thick slices
- 4 potato buns, toasted
- Tzatziki (recipe follows), sliced tomato, and fresh arugula, to serve
- 1 English cucumber, halved lengthwise and seeds scraped out
- 1 cup full-fat plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, grated
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- In a large bowl, stir together lamb, beef, feta, mint, salt, and pepper until just combined. Divide mixture into 4 portions, and shape each portion into a patty.
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add onion; cook, turning occasionally, until browned and softened, about 10 minutes. Remove onion from skillet.
- Add patties; cook, turning occasionally, until browned and an instant-read thermometer inserted in center registers 145° or to desired doneness, 12 to 15 minutes. Remove burgers from pan; let stand for 3 minutes.
- Spread bottom of buns with Tzatziki; top with patties, onion, tomato, arugula, and top of buns. Serve immediately.
- Line a medium bowl with cheesecloth or a clean, thin dishcloth; shred cucumber into cloth using the medium holes of a box grater. Twist cloth around cucumber, and squeeze to remove as much liquid as possible.
- In bowl, stir together cucumber, yogurt, dill, lemon juice, oil, garlic, salt, and pepper until well combined. Cover and refrigerate for up to 3 days.