Although I’ve met few burgers I didn’t like, I’m a particular fan of lamb burgers. They’re delicious straight-up, or spiked with Mediterranean or Tandoori spices, but the very best lamb burgers (in my books) are made with crumbled feta and a bit of fresh mint, and topped with garlicky tzatziki. The mixture makes equally fantastic meatballs, which you can serve as finger food, with tzatziki for dipping.
Lamb burgers are great on traditional buns, or try serving them in pita halves or wrapped in soft naan. They’re great with chopped purple onion, lettuce, tomato and/or cucumber on top, too. Or save the veggies for the side, and make a Greek salad.
Lamb & Feta Burgers
1 lb. ground lamb
1-2 slices sandwich bread, processed into crumbs
1/2 cup crumbled feta
1-2 Tbsp. chopped fresh mint (optional)
salt & pepper
Combine all the burger ingredients, blending the mixture gently with your hands.
Shape into 4-6 patties, indenting them slightly in the middle so that they don’t dome as they cook. Grill on a preheated grill or in a heavy skillet with a drizzle of olive oil for 5 minutes per side (depending on thickness) until cooked through. Serve on buns with tzatziki.
1 small cucumber, peeled if necessary
1 2 cloves garlic, crushed
2 cups good quality plain yogurt, preferably Balkan-style
salt & pepper to taste
Grate the cucumber with a box grater onto a double thickness of paper towel. Gather up the cucumber in the towel and squeeze out as much excess water as you can.
Combine cucumber, garlic, yogurt, salt and pepper in a bowl and stir until well blended. If you like, add a squeeze or lemon. The garlic flavor will intensify the longer it sits. Makes 2 1/2 3 cups.