Lamb Burgers with Tzatziki

Lamb Burgers with Tzatziki

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
Makes 4
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Spread bottom of buns with Tzatziki; top with patties, onion, tomato, arugula, and top of buns. Serve immediately.
  1. 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.
  2. 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.



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