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Greek Lamb Burgers
with Tzatziki & Arugula-Feta Salad
40 MIN
+$7.00/serving
4 Servings
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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories790 Cals (est.)
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fresh
ingredients
Title
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24 oz Pasture-Raised Ground Lamb
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4 Sesame Seed Buns
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2 Persian Cucumbers
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1 Red Onion
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2 cloves Garlic
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½ lb Grape Tomatoes
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4 oz Arugula
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1 bunch Mint
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2 Tbsps Red Wine Vinegar
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1 oz Pitted Niçoise Olives
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3 oz Feta Cheese
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2 tsps Date Syrup
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
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 cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumbers, halved tomatoes, oregano, date syrup, vinegar, and a drizzle of olive oil; season with salt and pepper.
2
Cook the onion
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the onion rounds in an even layer. Cook 4 to 5 minutes per side, or until charred and softened. Transfer to a work surface. Wipe out the pan.
3
Form & cook 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 four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until 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. Working in batches if necessary, 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.
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!
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 cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. In a large bowl, combine the sliced cucumbers, halved tomatoes, oregano, date syrup, vinegar, and a drizzle of olive oil; season with salt and pepper.
2
Cook the onion
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the onion rounds in an even layer. Cook 4 to 5 minutes per side, or until charred and softened. Transfer to a work surface. Wipe out the pan.
3
Form & cook 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 four 1/2-inch-thick patties. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties. Cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until 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. Working in batches if necessary, 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.
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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