It’s grilling season, which means it’s also burger season. I LOVE burgers. I lived on them while I was pregnant (bun-less, of course, which is still how I usually eat them) and still crave them often.
The truth is, I rarely make them at home. Why, I have no idea! So, one of the challenges I’ve given myself this year is to make a wide variety of burgers, using lots of different ingredients. I hope you enjoy the first in my series 🙂
This was seriously mouthwatering. And in the spirit of full disclosure, I had two of them (again, sans bread). I couldn’t help myself. The combination of spices was perfect, and I really love the taste of lamb, so everything together was great. Before I tried it, I thought I’d need a slice of raw onion (a MUST when I eat a standard cheeseburger!) or some feta cheese on top of it…when really, a dollop of tzatziki was good enough.
Tzatziki, by the way, is something I’ve been making for years…I love its versatility. It’s great with meats and vegetables, or even as a dip with toasted pita chips. Keep in mind that I am a garlic fiend, so cut back on it if feel the need. I highly recommend that you don’t, but hey, your choice.
Minted Lamb Burgers
adapted from Epicurious
1 1/4 pounds ground lamb
2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
dash of salt and pepper
Gently combine all ingredients in a bowl. Do not overmix. Form into 4 one-inch thick patties. Grill for approximately 3 minutes on each side for medium well burgers. Serve on pita with tzatziki.
1 cup plain greek nonfat yogurt
1 cup chopped cucumber (peel and seeds removed)
1/4 cup chopped mint leaves
salt and pepper to taste
3 garlic cloves, chopped
Put all ingredients in a bowl and mix. Taste as you go along and adjust ingredients accordingly. Chill before serving.