Lamb Burgers with Tzatziki and Crumbled Feta
I’ve recently been reading through all of my cookbooks and random sheets of paper with recipes and found this one. We made them last week and since then I’ve been craving them again. They are SO GOOD! The recipe is from the San Francisco Cooking School, where Michael and I took a class a few years ago, but I modified it a bit to suit our tastes and also to make it low FODMAP.
Burgers
- 2 Tbsp olive oil + a bit extra to brush on our burger buns for grilling
- 4 tbsp minced green onion (green parts only)
- 12 oz ground lamb
- 6 oz ground pork
- 2 tsp Dijon mustard
- 1 tbsp each finely chopped dill, mint and parsley (we actually add in a bit more of these!)
- 1 tsp dried oregano
- 1/2 tsp ground coriander
- 1/2 tsp cumin
- 4-5 green onions finely chopped (in addition to the above)
- salt & pepper
Heat 2 tbsp EVOO and sauté 4 tbsp minced green onion w/ salt until lightly browned. Combine the sauteed green onion and all other ingredients w/ the meat and form into patties if desired size.
Grill
Brush your burger buns w/ EVOO and put on the grill to toast. If you can tolerate gluten, we have been enjoying Ozery Bakery thin buns.
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/3 English cucumber, grated
- 3-4 tbsp chopped mint
- 1 green onion (green part only) minced
- 1 tbsp maple syrup or honey1/2 tsp cumin
Combine all ingredients and mix well
Once the burgers are done, top them with Tzatziki, arugula and feta and enjoy! These things are SO GOOD!
