One of my favorite burgers is a lamb burger with tzatziki sauce and arugula followed by a side of warm French fries! Perfect for lunch on a summer day or just because you want to treat yourself. The lamb burger is rather easy to make and since traditionally, we pair lamb with tzatziki in Greece, I figured that the combination would be nothing less than extraordinary!
I am not the one to invent the lamb burger, with tzatziki sauce but I know a good one when I taste it.
The arugula gives it a nice kick and if you add a couple of tomato slices, it feels your mouth with flavor that you won’t forget easily. In addition, the lamb burgers have to be flame broiled, and one this one I will insist. The oven cooking just doesn’t do it for this one, personally, I would rather not have it at all.
Adding spices in the lamb burger can be topic of debate, since the lamb has such a strong flavor that you may not want to add any, but in addition of salt and pepper, I like to add a pinch of cumin and a pinch of greek oregano.. It seems like Greek oregano is hard to come by here in the US, so if you don’t grow your own at home like I do, you may want to find a greek store or just leave it out completely. The Mexican oregano that the stores sell here usually, it is just not the same. You could not make a Greek Lamb burger with tzatziki sauce and put Mexican oregano in it….
There is no other “stuff that you want to add in the lamb burger, in addition to spices maybe because it has a lot of flavor by itself. The recipe for the tzatziki sauce you can find it here. Just make sure that you toast the buns a little bit, so it is easier for them to hold the meat juices and you are ready to go…
Mouthwatering lamb burger with tzatziki sauce for dinner?… Sign me up!
- 1 kg or 2.2lbs ground lamb
- 1 tsp greek oregano dried
- 1 tsp cumin ground
- 200 gr greek yogurt plain
- 2 cloves garlic minced
- 1/2 English cucumber seeded and shredded
- 3 tbsp olive oil extra virgin
- 2 tbsp spearmint leaves finally chopped
- 2 tsp salt
- 6 burger buns (I prefer brioche) toasted
- 1 !/2 tomatoes sliced
- 1/2 English cucumber sliced
- 5 oz or 150 gr arugula washed and dried
Make the tzatziki per the instructions of the post with a link at the bottom of the page and set aside in the refrigerator.
Mix the ground lamb with the spices (salt, pepper, oregano and cumin), form in 6 burger patties and set aside . If you are to cook them within the next 30 minutes leave out of the refrigerator , otherwise place in refrigerator and pull them out 30 minutes before you cook them to get the room temperature.
Wash and prepare the vegetables.
Grill the lamb burgers and toast the buns. Pull the burgers out of the fire when they are ready to your liking. If you cannot tell when they are ready, measure the temperature with a meat thermometer. 135 degrees Fahrenheit will be medium (57 degrees celcious ) and 145 degrees Fahrenheit (60 degrees celcious) will be well done. You don't want them cooked more than that because it will dry the meat out.
when you pull the burgers out, let them rest for 5 minutes covered in aluminum foil. That way the juices will redistribute and the burger will be mouthwatering till the last bite.
Assemble with the vegetables, the tzatziki and the bread and Enjoy!
- when you form the burger patties do a small indentation at the middle of each burger. This way when they cook they will be more even in thickness.
- When you assemble the burgers put the tzatziki sauce on top of the meat but close to the middle of the burger. This way the buns will not get soggy and fall apart.
- In conclusion, you may also make these into sliders, as they are perfect appetizers or as finger food for parties and football parties.
These lamb burgers they are always a favorite. They sound really fancy and complicated when they are very easy to make!
You may find the recipe for the tzatziki sauce here.
In conclusion you may want to invest in an inexpensive meat thermometer, as it will give you a foolproof way to know when any of your meats are ready and you will be able to prevent overcooking and drying out not only the lamb burger but any type of meat.
Please let me know in the comments how you like these lamb burger with the tzatziki sauce. I can’t wait for you to try them!