- 2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
- 1 small red onion, grated
- 2 garlic cloves, minced
- 1 cup chopped fresh parsley
- 10 mint leaves, chopped
- 2 ½ tsp dry oregano
- 2 tsp ground cumin
- ½ tsp paprika
- ½ tsp cayenne pepper, optional
- Kosher salt and black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- Warm Greek pita bread or buns
- Homemade Tztazik Sauce
- Sliced tomatoes
- Sliced Green bell pepper
- Sliced cucumbers
- Sliced red onions
- Pitted Kalamata olives, sliced
- Crumbled feta
- Heat an outdoor gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, pita (or buns) and fixings for the burgers.
- Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
- Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook's tip #2 below) Cover and refrigerate until grill is ready.
- Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
- Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.
- Cook's Tip #1: You can use a mixture of l lb ground lamb and 1 lb ground beef, if you are not sure about an all-lamb burger. And you can certainly make these with beef instead if that is your strong preference.
- Cook’s Tip #2: The meat will contract and push up in the center as the patties cook; making a little depressing in the middle of each patty helps to keep the burgers hold their flat shape and cook evenly.
- Cook's Tip 3#: You can cut this recipe in 1/2 to serve 4 people or less. You can also double or triple it to serve more people.
- Skillet Cooking Instructions: If you want to cook these lamb burgers indoors on skillet. Heat an oiled cast iron skillet. Cook on one side over medium-high heat until browned (about 5 minutes), then turn over and cook on the other side until browned, another 5 to 6 minutes or to your desired doneness.
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by the Mediterranean Dish