Mediterranean Lamb Burger

Mediterranean Lamb Burger
Grilled Cheese Social
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serving: 1 serving

These crispy lamb burgers covered with rich tzatziki, refreshing mint, sweet roasted tomatoes, and spicy red onions on a toasted ciabatta bun will make your next BBQ so much better. Want more options? If you're a cheese lover, try adding salty feta cheese or crumbled ricotta salata. Don't want to eat all that bread? Try stuffing miniature whole wheat pitas for a healthy twist. 

Ingredients

  • 1/4 pound ground lamb
  • 1/2 teaspoon Greek seasoning
  • 2 tablespoons tomatoes (roasted)
  • 1 thin slice onion (red)
  • 1/2 tablespoons mint leaves
  • 2 tablespoons tzatziki

Steps to Make It

  1. Gather the ingredients.

  2. Begin by forming your lamb patties.

  3. You can either cook it on a cast-iron skillet or you can cook it on the grill. Either way, get the heat source blazing hot.

  4. Add your burger sphere, let it cook for a few minutes until the bottom becomes crispy and cooked about halfway up the meat.

  5. At this point, flip the burger gently, and then brown the other side for a minute or two.

  6. Next, you'll want to take a spatula and smush the burger. The grilled bits will help the burger stay together and will taste amazing. Continue cooking until the meat is cooked through and set aside to let it rest. 

  7. Then, toast your bun. Do this either directly on the grill, in a toaster, or using a broiler.

  8. Once the bun is crispy and warm, smear half the tzatziki onto both halves. On the bottom half, add the lamb burger, then the roasted tomatoes, then the red onion, and the mint. Serve immediately. 

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tip

  • We always recommend making burgers using the smash method—which involves forming your burger into a sphere, touching it as little as possible to avoid overworking, and then seasoning the exterior of the meat.

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