Lamb Burgers with Mint and Tzatziki
Preparation & Cooking Time: Prep time: 25 minutes | Grilling time: 7 to 9 minutes
Serves: 4
Ingredients
Recipe by Jamie Purviance
Tzatziki
- ½ cup coarsely grated unpeeled English cucumber
- ¾ cup plain Greek yogurt
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 clove garlic, minced
- Kosher salt
- Coarsely ground black pepper
- 1-½ pounds ground lamb
- 2 tablespoons minced fresh mint leaves
- 1 clove garlic, minced
- 1 large, ripe beefsteak tomato, cut crosswise into thick slices
- 4 hamburger buns, split
- 4 leaves red or green lettuce
Method
- Place the grated cucumber in a strainer and press firmly to squeeze out the excess liquid, or wrap the grated cucumber in a clean kitchen towel and squeeze out the excess liquid. Discard the liquid. Transfer the cucumber to a small bowl. Add the remaining tzatziki ingredients, including ¼ teaspoon salt and ? teaspoon pepper, and stir to combine. Cover and keep refrigerated until ready to use, up to 8 hours.
Combine the ground lamb, mint, garlic, 1 teaspoon salt, and ½ teaspoon pepper, and then gently form four patties of equal size, each about ¾ inch thick. Using your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Season the tomato slices evenly with ¼ teaspoon salt. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.
Build each burger on a bun with a lettuce leaf, a tomato slice, a patty, and tzatziki. Serve warm.