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How To make Greek Style Lamb Burgers with Minted Yogurt Sauce
For yogurt sauce: 12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves
or to taste
For burgers: 2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives :
12 to 15
6 small pita loaves
2 small vine-ripened tomatoes sliced
2 small green bell peppers :
cut in rings
1 red onion -- sliced thin
Make yogurt sauce: Mince and mash the garlic with the salt. Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer to a small bowl and combine with the garlic and mint.
Prepare grill and oil rack. Set grill 5-6 inches from coals. In a bowl gently combine the lamb,feta and olives. Form into 6 patties about 1" thick. Season to taste with salt and pepper. Grill for about 7 minutes per side for medium-rare. Split pitas form a pocket.Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.
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Greek Lamb Burger with creamy tzatziki
Summer is here and it is time to get on that BBQ. I could survive on burgers alone and this recipe should absolutely be added to your go to summer burger rotation. Packed with flavour and texture, this Greek Lamb Burger with cream tzatziki is sure to be a hit at your next backyard bbq. Make this.
The Best Lamb Smash Burger Recipe
How to make the best lamb smash burger recipe.
If you love a good burger, you are going to love these lamb smash burgers.
Main Ingredients:
Per burger
200 grams (7oz) of fatty lamb mince (separated into 2 x 100 gram (3.5oz) patties)
1 x brioche roll
Diced onion
Butter for rolls
2 slices of Havati cheese
Mint Sauce Ingredients:
1 cup plain yogurt
1/2 cup fresh mint leaves chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
salt and pepper to taste
Method:
Mix thoroughly and refrigerate for an hour. This allows the flavours to combine and the sauce to thicken a little.
Rosemary Salt Ingredients:
7 sprigs of rosemary
4 sprigs of sage
½ a cup and 2 tablespoons of kosher salt
2 cloves of garlic
½ a lemon zest
Method:
Place all ingredients in a food processor and blend for 30 seconds.
Hydration:
2 x beers
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