Recipes

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

  1. 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.
  2. 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.

  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  4. 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.

  5. Build each burger on a bun with a lettuce leaf, a tomato slice, a patty, and tzatziki. Serve warm.