Ingredients with Measurements:
- 1 pound ground lamb
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 hamburger buns
- 1/2 cup crumbled feta cheese
- 1/2 cup tzatziki sauce (recipe below)
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine the ground lamb, breadcrumbs, parsley, mint, red onion, garlic, egg, cumin, coriander, salt, and pepper. Mix well to combine.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Preheat the grill or grill pan to medium-high heat. Grill the lamb burgers for 4-5 minutes per side, or until cooked through.
4. While the burgers are cooking, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Mix well to combine.
5. Toast the hamburger buns on the grill for 1-2 minutes, or until lightly browned.
6. To assemble the burgers, place a lamb patty on the bottom half of each bun. Top with crumbled feta cheese and a spoonful of tzatziki sauce. Add the top half of the bun and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 burgers
Nutritional information:
- Calories: 490
- Fat: 24g
- Carbohydrates: 36g
- Protein: 31g
- Fiber: 2g
- Sugar: 5g
- Sodium: 880mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for the ground lamb.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
- Dried herbs can be substituted for fresh herbs, but reduce the amount by half.
Variations:
- Add sliced tomatoes, lettuce, and red onion to the burgers.
- Serve the burgers on pita bread instead of hamburger buns.
- Make mini lamb sliders instead of full-sized burgers.
Tips and tricks:
- Don't overwork the lamb mixture when forming the patties, as this can make the burgers tough.
- Use a meat thermometer to ensure the burgers are cooked to an internal temperature of 160°F.
- Let the burgers rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
- Leftover burgers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the burgers in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side of tzatziki sauce for dipping.
Garnishes:
- Fresh parsley or mint leaves can be used as a garnish.
Pairings:
- Serve the burgers with a side of Greek salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the burgers are falling apart on the grill, try adding more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the burgers are cooked to a safe internal temperature of 160°F.
Food history:
- Lamb is a popular meat in Greek cuisine, and is often used in dishes like souvlaki and moussaka.
Flavor profiles:
- The lamb burgers are savory and slightly spicy, with a hint of mint and coriander. The tzatziki sauce is cool and refreshing, with a tangy flavor from the yogurt and lemon juice.
Serving suggestions:
- Serve the burgers with a side of tzatziki sauce and a Greek salad for a complete meal.
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Region: Greek