No dish marks the customary backyard cookout bliss of summer better than a big juicy burger. This mouthwatering take on the American backyard classic is topped with yummy tzatziki, a herbed Greek yogurt sauce with lemon, cucumber, garlic, fresh mint, and dill. We recommend serving with pickled red onions, feta, and arugula for maximum flavor!
Lamb Burgers with Herbed Yogurt Sauce, Arugula & Feta Cheese
For the Lamb Burgers:
Two 12-oz packages of Central Grazing ground lamb
Kosher salt & freshly ground black pepper to taste
4 burger buns
Herbed Yogurt Sauce (Tzatziki):
1 Cup Greek yogurt
3 Tablespoon fresh dill, finely chopped
2 Tablespoon fresh mint, finely chopped
1 Teaspoon lemon zest
1-2 Tablespoon(s) fresh lemon juice
1/4 Cup cucumber, minced
1 Clove garlic, minced
1 Teaspoon kosher salt
1/4 Teaspoon freshly ground black pepper
Topping Suggestions:
Pickled red onions
Arugula or mixed greens
Kalamata olives
Feta cheese
Thinly sliced cucumbers
Nonstick spray or oil for cooking
To make the herbed yogurt sauce, combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
To begin making the lamb burgers, divide the ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple of tablespoons of olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 degrees F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
