It felt like summer this past weekend in SoCal. It was in the mid-80s and with the daylight savings time upon us and a brand new barbeque in the patio, we decided to christen it with lamb burgers. Grab your feta, tomatoes and mushrooms and let’s start cooking!
– 3 lbs ground lamb (T.W.O. prefers fresh New Zealand ground lamb from WholeFoods)
– ½ cup feta
– ½ cup mushrooms, diced
– 1/3 cup red onions, diced
– 1 teaspoon garlic powder
– Krazy Salt
– Fresh group pepper
– Fresh hamburger buns
– Tomatoes, sliced
Tzatziki Sauce Ingredients:
-1/4 cup non-fat Greek yogurt
– 4 tablespoons fresh dill, chopped
– 1 teaspoon fresh lemon juice
In a bowl, mix the ground lamb with feta, mushrooms, red onions, garlic powder, Krazy salt and fresh ground pepper. Mix well. Form the mixture into 3-4 patties.
Using a bowl Mix the Greek yogurt with the dill in a small bowl to make your tzatziki sauce. Place in the refrigerator while the burgers are cooking.
Place the lamb patties on a heated barbeque grill and cook for 15 minutes or until done. Remove from heat. If you like your buns toasted, now is a good time to do it. Dress your hamburger how you like it – T.W.O. used their homemade tzatziki sauce, lettuce and tomatoes. That is all you need for this Greek-influenced Lamb Burger.