Lamb Burger with Tzatziki

For the burger:

1 pound ground lamb

1 tablespoon garlic, minced

2 tablespoons fresh oregano, minced

¼ cup mint leaves, finely chopped

¼ cup Italian parsley, finely chopped

¼ cup cilantro leaves and tender stems

pinch Aleppo chile flake

½ teaspoon ground coriander

½ teaspoon ground cumin

juice from ½ lemon, freshly squeezed

salt and pepper, to taste

neutral oil, for cooking

For serving

Tzatkiki:

feta, sliced thin

Pan Crystal bun or your favorite bun

Combine the garlic, herbs, spices and lemon juice together in a small food processor. Pulse to make a herb paste. If you don’t have a small food processor, just finely chop your herbs and mix everything together. Season the mix with salt and pepper. Fold the mixture into the ground lamb. Form into 4-6 burger patties depending on how big you’d like the patties to be.

Sear or grill to your desired doneness. If you want to ensure your patties are cooked all the way through, place in a 350˚F oven for 3-5 minutes just after searing. Try not to overcook the patties so they are nice and juicy.

If desired, toast your bun in a dry pan or the oven until golden brown and warmed through. You can also drizzle a bit of olive oil over the cut side of the bun or spread a tiny pat of butter on the cut side to help make the bun extra toasty.

Serve the burgers on your favorite bun with Tzatkiki and a couple pieces of thinly sliced feta.

Lamb Burger with Tzatziki

About The Author

Michelle Bernstein