GREEK LAMB BURGER
This flavorful Greek twist takes the burger to another level with lamb, spices and Tztaziki! It may just become your new favorite.
- 1 lb ground lamb
- 1 lb ground beef
- 1 red onion, grated
- 2 garlic cloves, minced
- 1 cup fresh parsley, chopped
- 2 1/2 tsp dry oregano
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1 tbs Sel Magique Spicy Blend
- olive oil
- burger buns, halved and toasted
- red onion, sliced
- tomato, sliced
- cucumbers, sliced
- pitted Kalamata olives, pitted
- crumbled feta
- 3/4 English cucumber, partially peeled (striped) and sliced
- 1/2 tsp Sel Magique Classic Blend
- 4 garlic cloves
- 1 tsp white vinegar
- 1 tsp olive oil
- 2 cups Greek yogurt - full fat!
- 1/4 tsp ground white pepper
TZATZIKI - MAKE THIS FIRST
- Prep the cucumber. In a food processor, grate the cucumbers. Toss in 1/4 tsp of Magique. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
- In one large mixing bowl, place the garlic with 1/4 tsp Magique, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil. Enjoy!
- Heat an outdoor gas grill on medium for 20 to 30 minutes. Meanwhile, prepare the meat mixture, and fixings for the burgers.
- Add the ground lamb and beef to a mixing bowl. Add grated onions, garlic, herbs, oregano, cumin, and paprika. Season with 1/2 tbs Spicy Sel Magique. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
- Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres (don't overmix or overwork or you'll get tough patties), then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty - this keeps them juicy and flat when they cook. Cover and refrigerate until grill is ready. It's best to grill chilled meat to keep it extra juicy.
- Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register about 160 degrees F. Adjust cooking time according to your desired doneness.)
- Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in buns, with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta. Enjoy!!