The burger fad is still in full swing at our house. At the risk of sounding almost un-American, a good lamb burger ranks up there with my all-time favorite burger. Last year we purchased a whole grass-fed lamb from my parent's neighbors and had it processed. Lamb chops, leg of lamb, and lamb burgers got into heavy rotation. I went to my own lamb cooking school. Don't even think about skipping the tzatziki sauce. It adds the ideal flavors to the meat for incredible flavor. One bite and you will think you are in Greece. After making many of these, I feel like I have somewhat perfected the lamb burger & sauce, so here is our tasty version:
- 1 1/2 pounds ground lamb
- 2 cloves garlic, finely minced
- 1/2 teaspoon ground allspice
- Kosher salt and cracked black pepper
Optional burger toppings:
- english cucumber slices
- feta crumbles
- red onion slices
- baby greens
- tomato slices
- tzatziki sauce; recipe follows:
Tzatziki:
- 1 cup Greek whole milk yogurt
- 1 English cucumber, seeded, finely grated and drained
- 3 cloves garlic, finely minced
- 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice--(you can substitute a dash of white vinegar)
- 2 tablespoons chopped fresh dill
- 1-2 tablespoons fresh mint, chopped
- Kosher salt and freshly cracked black pepper
In a medium bowl, combine the lamb, garlic, allspice, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties. Grill to your preference. Meanwhile mix the tzatziki sauce--this can even be made ahead. The amount of cucumber and garlic can vary with your personal taste. Toast buns and assemble.
Now you know the real reason the Romans wanted to visit Athens.
Alternative to buns: pita bread
