Greek Lamb Burgers with Tzatziki & Arugula-Feta Salad
Craft

Greek Lamb Burgers

with Tzatziki & Arugula-Feta Salad

35 MIN
+$7.00/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

WHY WE LOVE THIS DISH
We're calling on the classic ingredients and beloved flavors of Greek cuisine with layers of cooling cucumber yogurt, dynamic, garlicky lamb patties, and charred onion on perfectly toasted buns. Even more refreshing flavors abound with a crunchy salad of fresh tomatoes, cucumber, briny olives, and tangy feta.
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  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Greek Lamb Burgers with Tzatziki & Arugula-Feta Salad
Title
  • 12 oz Pasture-Raised Ground Lamb
  • 2 Sesame Seed Buns
  • 1 bunch Mint
  • 1 Persian Cucumbers
  • 1 Red Onion
  • 4 oz Grape Tomatoes
  • 2 oz Arugula
  • 1½ oz Feta Cheese
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 oz Pitted Niçoise Olives
  • 2 tsps Date Syrup
  • 1 tsp Whole Dried Oregano
  • 2 cloves Garlic
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Roughly chop the olives. Pick the mint leaves off the stems. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, oregano, date syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Form the patties
2 Form the patties

In a large bowl, combine the lamb and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

Cook the patties & onion
3 Cook the patties & onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

Toast the buns
4 Toast the buns

Halve the buns. Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated vegetables, add the arugula, chopped olives, and a drizzle of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, tzatziki, cooked patties, and as much of the cooked onion as you'd like. Serve the burgers with the salad on the side. Top the salad with cheese (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

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Greek Lamb Burgers

Prepare the ingredients
1 Prepare the ingredients

Wash and dry the fresh produce. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Roughly chop the olives. Pick the mint leaves off the stems. Halve the cucumber lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumber, halved tomatoes, oregano, date syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Form the patties

In a large bowl, combine the lamb and garlic paste. Season with salt and pepper. Gently mix to combine. Form the mixture into two 1/2-inch-thick patties.

Form the patties
Cook the patties & onion
3 Cook the patties & onion

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties and onion rounds. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until the onion rounds are softened and the patties are browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a work surface. Carefully drain off and discard any excess oil.

4 Toast the buns

Halve the buns. Add the halved buns, cut side down, to the pan of reserved fond. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Toast the buns
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated vegetables, add the arugula, chopped olives, and a drizzle of olive oil; toss to combine. Taste, then season with salt and pepper if desired. Assemble the burgers using the toasted buns, tzatziki, cooked patties, and as much of the cooked onion as you'd like. Serve the burgers with the salad on the side. Top the salad with cheese (crumbing before adding) and mint leaves (tearing just before adding). Enjoy!

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