Lamb Burgers & Greek Yogurt Tzatziki

An inexpensive way to pack flavor into dinner. Plus, it’s fun to make! Lamb Burgers & Greek Yogurt Tzatziki .

INGREDIENTS Lamb Burgers & Greek Yogurt Tzatziki 

For the Greek Yogurt Tzatziki

1 cup of Elizabeth’s Homemade Greek Yogurt
1/2 cup of peeled and diced organic cucumber (1/4″ dice)
2 TBSP finely chopped fresh dill
2 TBSP garlic powder
2 TBSP onion powder
2 TBSP lemon juice
1 tsp good olive oil

For the Lamb Burgers

1 LB freshly ground lamb
1 cup finely crumbled feta cheese
1 TBSP dried oregano
1/2 tsp Himalayan pink salt
1/2 tsp ground black pepper

METHOD

Start with the Greek Yogurt Tzatziki so that if has extra time to chill while the burgers are cooking.  Mix all the ingredients, cover and refrigerate.   Combine the lamb, feta cheese, salt, pepper and oregano well and divide into four 1/4 lb patties.  Can be pan-fried over medium heat (so the cheese doesn’t burn) or cooked on a grill (indirect heat) for about 5-6 minutes per side.  Internal temp 145 degrees (F)  Serve on a toasted bun with Greek Yogurt Tzatziki, tomato slices and lettuce.

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.

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