Greek Lamb Burgers

Instructions

1. Mix the burgers. Combine lamb, feta, garlic, mint, oregano, cumin, salt, and pepper in a bowl. Mix gently until just combined.

2. Form patties. Divide into 4 equal portions. Shape into patties about 2cm (¾ inch) thick. Make a slight indent in the center (prevents puffing).

3. Get the pan hot. Heat a cast iron skillet or grill over medium-high heat. Add a drizzle of olive oil.

4. Cook. Cook patties 4-5 minutes per side for medium. Don’t press down on them.

5. Rest. Let rest 3 minutes before serving.

6. Serve. Wrap in lettuce leaves and top with tzatziki, tomato, and red onion.

Quick Tzatziki

• 120g (½ cup) Greek yogurt
• 60g (¼ cup) cucumber, grated and drained
• 1 clove garlic, minced
• 1 tsp lemon juice
• Salt and dill to taste

Toppings

• Sliced cucumber
• Red onion
• Tomato
• Kalamata olives
• Extra crumbled feta

Notes

• Don’t overwork the meat—gentle mixing keeps patties tender
• Lamb is fattier than beef, so you may not need extra oil
• Skip the feta for dairy-free (add extra herbs)
• These are also delicious cold the next day