Monday, July 23, 2012

Lamb Burgers with Tzatziki Sauce

This week I went Greek, kinda sorta. Well, the cheese you see on there is mozzarella and that’s arugula peeking out on top, but that’s what was in my fridge so there.

1 lb. ground lamb
1 Tbsp capers, minced
Fresh parsley, chopped
1 tsp. garlic powder
Salt and pepper

Combine all ingredients in a bowl, and make 4 patties. I like to make some divots in the middle of the patties so they cook a little more evenly. Preheat a skillet to medium-high, then cook for 2-3 minutes/side. Top with mozzarella during the final minute or two.

12 oz. (by weight) Greek Yogurt
½ cucumber (~4 inches long), diced
Juice of 1 lemon
1 Tbsp Extra Virgin Olive Oil
Dill, chopped
1 large clove garlic, minced
salt and pepper

Mix all ingredients, taste and adjust, and allow to sit in the fridge for at least an hour before serving. Makes way more than you’ll need for the burgers, but that’s alright.

Toast the buns, stack the burger, red onion slices, tomato, tzatziki, and arugula


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