Ingredients
Method
- For Tzatziki: Stir ingredients together and allow to sit for a least an hour for flavors to meld (even better overnight)
- For Lamb Burger: Mix ingredients thoroughly but gently. Form in to 6 oz patties. Season outside of burger with salt and pepper. Grill to medium rare.
- Lightly toast a bun with tallow or butter (or rendered lamb fat), place some tzatziki on the bottom bun, then the lamb burger, top with a little more tzatziki and garnish with match sticks of cucumber if you’re feeling fancy. Dress the top bun with good crunchy lettuce and red onion.
Nutrition
Notes
*Can substitute Greek yogurt and skip the straining step.
**Burger Onions for us are finely diced onions that are very slowly sautéed in oil with a pinch of salt to remove the liquid. They are beyond translucent but should be cooked slowly enough to not take on a ton of color. Putting raw onions in a burger mix results in the onion sweating while the burger cooks and steaming the inside of the burger and it will not hold together well and cook differently than you expect. Adding these onions gives you all the flavor of onion without those side effect. These can be made days ahead of time.
