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These juicy burgers are made with ground lamb and seasoned with a blend of coriander, allspice, garlic, and summer savory, then paired with a cool and tangy tzatziki sauce. This recipe is perfect for a weeknight dinner or weekend barbecue.
Spiced Ground Lamb Patties with Tangy Yogurt Sauce
1 ½ lbs ground lamb
½ cup toasted bread crumbs
1 teaspoon freshly ground coriander
1 teaspoon ground allspice
2 garlic cloves, finely chopped
1 teaspoon dried summer savory
Salt and freshly ground black pepper to taste
1 cup sheep’s milk yogurt (sometimes called Bulgarian yogurt; whole-milk Greek-style yogurt will also work)
2 tablespoons extra virgin olive oil
1 small seeded cucumber, diced
2-3 garlic cloves, mashed
½ teaspoon salt
1 tablespoons fresh dill, chopped
In a large bowl, knead the ground lamb with the bread crumbs, coriander, allspice, garlic, dried summer savory, salt, and freshly ground black pepper. The mixture should be sticky, thick, and well-blended. Cover with plastic wrap and refrigerate overnight to marry the flavors.
To make the tzatziki sauce, blend the yogurt, cucumber, garlic, salt, oil, and freshly chopped dill in a blender until smooth. You can prepare it when you’re ready to cook the burgers or make in advance and store it in the fridge covered tightly until ready for use; the sauce will keep for one week.
When ready to cook, roll the meat into 12 balls and flatten to make thin hamburger patties. On a hot grill or cast-iron skillet, cook each burger patty for 5 minutes on each side.
Allow burgers to rest for 2-3 minutes before serving on buns or pita bread with the tzatziki sauce.