Lamb Burgers with Tzatziki
- Peanut free
- Low calorie
- Low carb
- Nut free
Serve these burgers in thickly sliced Italian bread or wrapped in pita bread.
Ingredients
- 2 tbsp (30 mL) extra-virgin olive oil
- 1 leek (white and light green parts only), finely chopped
- 1 egg, beaten
- 1/3 cup (75 mL) minced fresh parsley
- 1 tsp (5 mL) dried oregano, crumbled
- 1/2 tsp (2 mL) each salt and black pepper
- 1/4 tsp (1 mL) each cayenne pepper, cumin and allspice
- 1 lb (500 g) ground lamb
- Tzatziki:
- 1 cup (250 mL) shredded cucumber
- 1/2 tsp (2 mL) salt
- 3/4 cups (175 mL) Balkan-style (full-fat) yogurt
- 2 cloves garlic, minced
- 1 tbsp (15 mL) lemon juice
- 2 tbsp (30 mL) chopped fresh dill (optional)
Preparation
Tzatziki: Mix cucumber with salt; let stand for 10 minutes. Squeeze moisture out of cucumber and mix with yogurt, garlic, lemon juice and dill (if using).
In skillet, heat oil over medium heat; fry leek, stirring often, until softened, about 4 minutes. Scrape into bowl; let cool. Mix with egg, parsley, oregano, salt, pepper, cayenne, cumin and allspice. Mix in lamb; shape into 4 patties.
Pan-fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160F/71C, about 15 minutes. Serve with Tzatziki sauce.
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