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Greek Lamb Burgers with Tzatziki Sauce

Greek Lamb Burgers with Tzatziki Sauce

by Deborah Adams
Deborah Adams

Serves: 2

Ingredients

  • 1 lb. ground lamb
  • 1 tbsp Greek seasoning of your choice
  • 1 egg, whisked
  • 1 tbsp canola oil
  • 1 tomato, sliced
  • 2 lettuce leaves
  • ½ red onion, sliced
  • ¼ cup goat cheese, crumbled
  • 1 cup Tzatziki sauce, ready-made
  • 2 brioche buns or pita bread
  • salt and pepper, to taste if your Greek seasoning doesn’t include them

Directions

  1. Add ground lamb to a large bowl along with a whisked egg and Greek seasoning. Gently mix together, trying not to over-mix or compact the burger.
  2. Divide the lamb mixture in half and form into two patties; let them rest at room temperature for 5 minutes.
  3. Preheat skillet on medium high. When the skillet is hot, add some oil to cover the bottom.
  4. Add burgers. If they don’t sizzle, wait and continue to heat skillet, then add burgers.
  5. When you see the patty turning colors halfway up the sides (about 5 minutes), flip.
  6. Cook on the other side for about 5 minutes. (Cooking time varies according to how well done you prefer). The internal temperature should be 145°F for medium rare and 160°F for well done. (It is recommended that ground meats are well done).
  7. When done let the burgers rest in skillet about 5 minutes while you warm the buns.
  8. Place the lettuce, tomato slice, onion slice, and the burger on the bottom bun. Top the burger with Tzatziki sauce and goat cheese

Greek Pasta Salad

If you have leftovers, this dish stores well in the fridge for a few days. You might want to toss in a little olive oil when enjoying later. Use any fresh veggies in season or on hand that you like.

Serves: 2

Ingredients

Salad

  • 2 cups rotini pasta, or another hearty pasta like rigatoni, penne or farfalle
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tbsp extra virgin olive oil
  • 1⁄3 cup red onion, chopped
  • 1⁄3 cup bell peppers, any color, chopped
  • 1⁄3 cup cherry tomatoes, halved
  • ¼ cup kalamata olives, pitted
  • ½ cup crumbled feta cheese, half for garnish
  • 1⁄3 cup cucumber, quartered and sliced
  • 1 tbsp capers
  • ¼ cup parsley, chopped, plus more for garnish
  • ¼ cup mint, chopped, plus more for garnish

Dressing

  • ¼ cup lemon juice
  • 1 tsp lemon zest
  • 1 tsp garlic, chopped
  • 1 tbsp parsley, chopped
  • 1 tbsp mint, chopped
  • ¼ cup extra virgin olive oil

Directions

  1. Cook pasta following package directions. Drain and return to an empty pot. Toss with olive oil, salt, and pepper.
  2. In a small jar with a lid, add all the dressing ingredients and shake to combine.
  3. Add the salad ingredients and dressing to the pan of pasta. Mix well.
  4. Put the salad into your serving bowl and top with the remaining fresh herbs and feta cheese.

View Greek Pasta Salad Recipe

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