LAMB BURGERS WITH HOMEMADE TZATZIKI greek-style burgers, made with minced lamb, and topped with homemade, scd legal tzatziki.
Is there anything better than a hamburger on the BBQ during summer? Possibly: a lamb burger on the BBQ during summer might just take the cake. I made these yesterday, using the exact same lamb recipe as the one I have for my lamb meatballs, except of course, I made them as patties and whipped up some SCD legal, healthy tzatziki to go along with it.
And while this sounds pretty fancy on paper, the tzatziki is extremely (like, deceivingly so) to make and it’s quite quick too. Burgers are generally always quick, just throw your ingredients together, mix with your hands and make your patties right there in the bowl.
I made the tzatziki first to allow it to have some time to sit and absorb all the flavours, and then I set it aside in the fridge as I prepared the lamb burgers for the BBQ. If you don’t have a BBQ or simply don’t feel like it, you can always throw these patties onto a baking sheet and cook them in the oven instead. However there is something special about the BBQ flavour for these burgers, on top of the fact that the lamb is already such a treat! It’s not every day that I buy minced lamb, it is more costly than your average hamburger meat, but I do love it.
The tzatziki is comprised of SCD yogurt, and the one I made used regular SCD yogurt that had not been strained or dripped– thus it is less thick. If you want your tzatziki to be really thick and creamy (which would also be fantastic and I plan to try it with strained yogurt next time) you’ll need to strain your yogurt for 24 hours in a fine mesh strainer before you prepare your tzatziki. Once you have your yogurt prepared though, it’s a matter of grating your cucumber, juicing a lemon, and throwing a few other ingredients in a small bowl to mix all together. I think tzatziki is going to be my new go-to snacking option, because it’s so good to dip your baby carrots, sliced raw mushrooms, cucumbers or celery (and beyond!) into this tzatziki. You’ll definitely be able to have a use for your leftovers, as this does make a good amount. You could even throw the remaining tzatziki onto a bunch of chicken and cook it in the oven if you’re worried about letting it go to waste!
Find the recipe and instructions for both the lamb burgers and tzatziki below. Let me know if you try making these!
LAMB BURGERS & TZATZIKI: INGREDIENTS
- .75 lb – 1 lb of ground lamb approx
- 1 egg
- 1 tbsp of dijon mustard
- 1/2 tsp of salt
- pinch of pepper
- 1/2 tsp of basil
- 1/2 tsp of rosemary
- 2 tsp of fresh minced garlic
- 2 tsp of toasted sesame seed oil (optional)
- 1 cup of SCD yogurt– if you prefer a thicker tzatziki, used yogurt you’ve strained for 24 hours making it greek yogurt.
- 1/2 cup of grated cucumber, squeezed of excess moisture
- 4 fresh basil leaves
- 1 tbsp of extra virgin olive oil
- 1 tbsp of fresh-squeezed lemon juice
- 1 garlic clove, minced
- salt & pepper to taste
LAMB BURGERS & TZATZIKI: HOW TO
FIRST, PREPARE YOUR TZATZIKI
- grate your cucumber using the large side of a box shredder, you do not need to peel the cucumber unless it’s your preference/you cannot tolerate the skin. after you’ve grated it, you want to place it between both your palms and lightly squeeze out excess moisture. pack 1/2 cup.
- place the SCD yogurt in a bowl, and mix in your cucumber and the rest of your ingredients, until well combined.
- cover and set aside in the fridge.
THEN, PREPARE & GRILL YOUR BURGERS
- mix all the burger ingredients together well, in a large bowl.
- form the meat into four patties.
- pre-heat your grill, and grill on the bbq over medium heat for 6-9 mins per side, and cooking to desired doneness. you can also do these in the oven, baking at 350 for approx 30 minutes. they should reach an internal temperature of 160 degrees F.
- once the burgers are cooked, you can construct a lettuce bun for it and top it with all your desired ingredients. some of my personal favourites/topping suggestions are: thin slices of tomato, slices of cucumber, old cheddar cheese or feta cheese, red onions, avocado, sautéed mushrooms…the possibilities are pretty much endless!! and of course, you’ll want to top it with your homemade tzatziki!
- to make the lettuce wrap, you’ll want to choose two decent sized pieces of romaine lettuce, and you can cut them slightly to fit the burger better if desired. you’ll want one for the top and bottom. place the burger on one of the lettuce pieces before you’ve placed all your toppings on the burgers, and add the tzatziki alongside all your toppings. cover it with the another piece of lettuce. cut a piece of parchment paper to fold around the burger (optional) in order to make it easier to hold on to and eat.
- i would recommend serving the burger with a small salad or with butternut squash fries, or sweet potato fries if you tolerate potatoes.