GREEK LAMB BURGER

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    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.
    Prep Time20 mins
    Cook Time10 mins
    Total Time30 mins
    Course: dinner, lunch, memorial day
    Cuisine: Greek
    Keyword: burger, cheeseburger, Grill
    Servings: 8

    Ingredients

    BURGERS

    • 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

    TO SERVE

    • burger buns, halved and toasted
    • lettuce
    • red onion, sliced
    • tomato, sliced
    • cucumbers, sliced
    • pitted Kalamata olives, pitted
    • crumbled feta

    TZATZIKI SAUCE

    • 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

    Instructions

    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!

    BURGERS

    • 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!!

    COMPLETE YOUR RECIPE

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