Greek ‘Lamburgers’ with Tzatziki2017-06-30
- Yield : About four 4 oz burgers
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 20m
I love to get my 3 year old son involved in whatever I am cooking for dinner. He will help me mix, pour, stir, blend or measure. By helping in the kitchen, it allows him to try things as we go and become interested in the food we are making. He will try almost any ingredient from fresh herbs to new vegetables and different cheeses (his favourite right now is Jarlsberg). When we were baking, he asked to try butter which he now loves, and thinks he can eat out of the dishes at restaurants (which is really meant for our bread). He absolutely loved helping me make these burgers! He mixed all the ingredients into the raw lamb and helped grate the cucumber for the tzatziki among other things. He even ate the extra portion I had intended to have for lunch the next day. He has been non-stop talking about the lamburgers…. which may be the cutest way to say lamb burgers I have ever heard. So now in our house and to my family they are called lamburgers. These lamburgers are so flavourful on their own you could make them into meatballs, or you can cook the mixture into smaller bits to put on top of salad. They are so versatile. I served these in half a pita with shredded lettuce, sliced tomato, thinly sliced cucumber and a smear of tzatziki. Check out my recipe for tzatziki sauce here. I also made ‘Greek’ sweet potato fries on the side which you can find here.
- 1 Tbsp olive oil
- 2 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 lb ground lamb
- 1 egg, beaten
- 1 sprig rosemary, finely chopped
- 1 Tbsp finely chopped fresh oregano
- Large handful of parsley, finely chopped
- 1 tsp sumac
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
Heat oil in a pan and cook shallots and garlic on medium heat until fragrant but not brown. Set aside to cool as you prepare the rest of the mixture.
Combine lamb, egg, chopped herbs and spices and cooled shallots and garlic, combine so that everything is mixed thoroughly but do not over mix.
Form into patties, about the size of your palm and about an inch thick (to your preference). I put them on a plate rubbed with olive oil so that they don't stick to the plate and are easy to take off.
BBQ on medium -medium high heat for 5-7 minutes per side depending on thickness and size until thoroughly cooked but not overcooked.
Cook a small amount of mixture to check for seasoning. This gives you time to make adjustments before cooking all the burgers.
Once burgers are done cooking, put the largest burger on a plate. When you press down slightly the juices should run out clear and not pink.