Grilled Lamb Burgers with Fustini's Tzatziki Sauce
Grilled Lamb Burgers with Fustini's Tzatziki Sauce
Submitted by Jill Bakewell, Ann Arbor, MI
Meat and Poultry
Ingredients
- 2 cups Greek Yogurt
- 3 tablespoons Fustini’s Sicilian Lemon balsamic
- 1 garlic clove, chopped
- 1 English cucumber, small diced
- 1 tablespoon kosher salt for salting cucumbers
- 1 tablespoon finely chopped fresh dill (or mint leaves for a slightly different version)
- Kosher salt and fresh ground black pepper to taste
- Grilling Rub Spice blend (optional)
- 1 pound lean ground lamb
- 1 pound lean ground beef
- 1 tablespoon Fustini’s Sicilian Lemon balsamic [Save 1 tablespoon for brushing on burgers while grilling]
- 2 teaspoons Fustini's Tuscan Herb olive oil
- 1 package burger buns or pita bread
- Salt & pepper to taste
- Feta cheese, garnish
Directions
- Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Or, use the small seedless cucumbers and skip this step. Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with a paper towel. In a medium bowl, combine cucumbers, garlic, balsamic, herbs, black pepper, salt as needed and yogurt. If you wish to have a more creamy sauce, add ingredients to a food processor and blend before adding in the yogurt.
- Combine ground beef, ground lamb, 2 tablespoons balsamic and 2 teaspoons olive oil in a bowl and shape into 4-6 patties, depending on the desired size of the burgers. Place on prepared charcoal or pre-heated gas grill. Brush burgers with 1 tablespoon balsamic before flipping the burgers. Season with grilling spice as desired. Cook burgers until they have reached your desired doneness. Lamb, like beef, may be cooked rare - well done. Serve on buns or in a pita with sauce and feta cheese.
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