Lamb Burgers with Tzatziki Sauce

My husband’s family has raised sheep on their 10 acre farm in northern Illinois for generations—from growing, chopping, and feeding hay to the sheep, to breeding, birthing, and butchering the lambs. My hubby grew up loving lamb in all forms—lamb chops, leg of lamb, and more recently, lamb burgers. When it comes to fresh lamb vs. the lamb you buy at the store, there is an enormous difference. You guessed it—fresh, homegrown lamb is superior in taste and quality. In fact, my husband and I have been so spoiled with fresh lamb that neither of us can stomach ordering it from a restaurant or buying it from a grocery store.

My husband, sister-in-law, and their grandfather in the barnyard with one of the lambs they raised. Circa 1995.

My father-in-law harvesting hay for the sheep.

For Father’s Day, my hubby and I made Lamb Burgers with Tzatziki Sauce for my father-in-law who, of course, supplied the lamb meat. The crisp, bright, Greek flavors of the tzatziki combined with fresh ground lamb, feta cheese, and red onion will leave your taste buds and tummy happy and satisfied.

Ingredients

• 2 lbs ground lamb

• Dried oregano

• Minced onion

• Salt and pepper

For the tzatziki sauce:

• 1 cucumber, thinly sliced

• 1 tsp salt

• 2 cups plain Greek yogurt

• 1/4 cup finely chopped fresh herbs (use equal parts mint, parsley, and dill)

• 1 tbsp. white vinegar

• 2 cloves garlic, minced

• 1 tsp lemon juice

To serve:

• Lettuce

• Sliced tomatoes

• Red onion

• Crumbled feta cheese

• 4 toasted buns

• Tzatziki sauce

Instructions

• Form ground lamb into (4) 1/2 lb patties. Season with oregano, minced onion, salt, and pepper.

• Grill lamb burger patties over medium-high heat for 3-4 minutes per side, or until internal temperature reaches 145F (medium rare).

For the tzatziki sauce:

• Place cucumber slices in a strainer and set strainer over a bowl to drain. Salt the cucumbers and let drain for at least 1 hour.

• In the meantime, add all other tzatziki ingredients to a separate bowl and combine.

• Wring out excess moisture from the cucumber slices, then mince the cucumbers and add to tzatziki mixture. Keep chilled until serving.

To serve:

• Serve lamb burgers on a toasted bun and top with lettuce, red onion, tomato slices, feta cheese crumbles and tzatziki sauce.

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Lamb Burgers with Tzatziki Sauce

Yield: 4

Author: Crystal Magiera

Prep time: 1 hourCook time: 8 MTotal time: 1 H & 8 M

Ingredients:

• 2 lbs ground lamb
• Dried oregano
• Minced onion
• Salt and pepper

For the tzatziki sauce

• 1 cucumber, thinly sliced
• 1 tsp salt
• 2 cups plain Greek yogurt
• 1/4 cup finely chopped fresh herbs (use equal parts mint, parsley, and dill)
• 1 tbsp. white vinegar
• 2 cloves garlic, minced
• 1 tsp lemon juice

For serving

• Lettuce
• Sliced tomatoes
• Red onion
• Crumbled feta cheese
• 4 toasted buns
• Tzatziki sauce

Instructions:

1. Form ground lamb into (4) 1/2 lb patties. Season with oregano, minced onion, salt, and pepper.
2. Grill lamb burger patties over medium-high heat for 3-4 minutes per side, or until internal temperature reaches 145F (medium rare).

For the tzatziki sauce

1. Place cucumber slices in a strainer and set strainer over a bowl to drain. Salt the cucumbers and let drain for at least 1 hour.
2. In the meantime, add all other tzatziki ingredients to a separate bowl and combine.
3. Wring out excess moisture from the cucumber slices, then mince the cucumbers and add to tzatziki mixture. Keep chilled until serving.

For serving

1. Serve lamb burgers on a toasted bun and top with lettuce, red onion, tomato slices, feta cheese crumbles and tzatziki sauce.

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