Have to admit I’m not big on burgers. I really need to be in the mood to dig into a big hunk of chopped beef. Lamb, on the other hand, is one red meat I can get excited about. So, how about a lamb burger? Spiced just right with a bit of paprika and cumin–a perfect partner to lamb, gently blended with some fresh mint and creamy crumbled feta cheese makes for a more interesting bite to me. These were a breeze to put together and toss on the grill (or grill pan) and the tangy tzatziki was the perfect condiment accompaniment.
Minty Feta Lamb Burgers with Tzatziki
To make four juicy burgers, start with 1 1/2 pounds ground lamb. Gently mix 2 crushed garlic cloves, 1/2 onion, grated, 1 tablespoon chopped mint leaves, 1 teaspoon paprika, 1/2 teaspoon cumin, kosher salt, and freshly ground black pepper into the meat.
Crumble 4 ounces of feta cheese–I prefer a French variety called Valbresso, but Greek feta will work here as well–and gently fold into the lamb mixture. It is very important not to overwork the meat mixture or it will be tough. Form 4 round burgers.
Prepare a grill or grill pan, making sure it is well-oiled, and heat over a medium flame. Place the burgers in the pan, turn the heat down to medium low and cook for 8 to 10 minutes on one side. Flip the burgers and cook for an additional 5 to 8 minutes until they reached desired doneness. If you push down on the top of a burger with your finger and it gives a lot, it’s on the more rare side. The less it gives, the more cooked the burger is. Don’t worry, you’ll get the hang of it. To make the tzatziki, combine all ingredients and adjust seasoning to taste. Refrigerate until ready to serve.
Serve the hot, juicy burgers on big kaiser rolls with crispy lettuce leaves, slices of salted beefsteak tomato, and the tzatsiki. The feta in the lamb is all melted and creamy, and the cumin and paprika add the perfect bite.
Serves 4:
1 1/2 pounds ground lamb
2 crushed garlic cloves
1/2 onion, grated
1 tablespoon chopped mint leaves
1 teaspoon paprika
1/2 teaspoon cumin
kosher salt and freshly ground black pepper
4 ounces of feta cheese, preferably Valbresso
4 kaiser rolls
lettuce leaves
beefsteak tomato, sliced
Tzatziki:
6 ounces Greek yogurt 0%
2 garlic cloves, pressed
juice of one lemon
1/2 seedless cucumber, grated
2 tablespoons mint leaves, julienned
kosher salt and freshly ground cracked pepper
drizzle of good extra virgin olive oil
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