Lamb Burger with Chunky Mint Tzatziki Recipe

By
Kerry Saretsky
a photograph of Kerry Seretsky, a contributing writer at Serious Eats.
Kerry Saretsky

Kerry Saretsky interned at Serious Eats in 2008, and wrote the French in a Flash recipe column. She also writes her own blog on modernized French cuisine called French Revolution Food.

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Updated August 30, 2018
20121224GreekLambBurger.jpg
Kerry Saretsky

This lamb burger is inspired by one of my favorite vacations: Santorini and Paros, in the Greek islands, where I ate some of the best food of my life.

The lamb burger is simple: ground lamb, grated garlic, chives, and fresh oregano. Rub with olive oil, and char on the grill (or in a sauté pan, if a grill is currently unavailable). For the tzatziki, just chunkily cut up a cucumber, some chives, and add whole oregano and mint leaves, and a small tub of Greek yogurt. Spritz in some lemon juice, and stuff warm pitas with the tzatziki and the lamb burgers.

Recipe Details

Lamb Burger with Chunky Mint Tzatziki Recipe

Active 20 mins
Total 20 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 2/3 cup Greek yogurt
  • 1/2 English cucumber, seeds scooped out, skin peeled off, and cut into chunky half moons
  • 1/4 cup roughly chopped mint leaves
  • 1 bunch roughly chopped chives (about 1/3 cup), divided
  • 3 tablespoons roughly chopped fresh oregano (divided)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2 teaspoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 14 ounces ground lamb
  • A drizzle of olive oil
  • 2 warm pitas

Directions

  1. Preheat the oven to 350°F. Combine yogurt, cucumber, mint, 3 tablespoons chives, 1 tablespoon chopped oregano, 1 teaspoon garlic, and lemon juice in a small bowl. Season to taste with salt and pepper.

  2. In a large bowl, gently combine the lamb, remaining 2 teaspoons garlic,remaining chives, remaining oregano leaves, and 1/2 teaspoon pepper. Form the mixture into two burgers, and drizzle on both sides with olive oil. Season liberally with salt. Preheat a coal or gas grill to high heat. Alternatively, rub a grill pan with olive oil and preheat over medium-high heat until lightly smoking. Grill burgers, turning occasionally, until an instant read thermometer inserted into the center registers 125 to 130°F for medium rare, or 135 to 140°F for medium, 5 to 9 minutes. Transfer to a large plate and tent with foil for 3 minutes

  3. Stuff burgers in pita and serve with tzatziki.

Special equipment

A grill pan (optional)

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