Hello, everyone! Hopefully you all enjoyed my first post, if you have any tips or suggestions. Feel free to send me an email at firstname.lastname@example.org! Today, I have a couple of recipes that you can use with those delicious home-made pitas that I know you made ;). Spring is FINALLY in the air, and we have had a few beautiful days that are perfect for grilling burgers. If you have never had lamb, let me tell you…you are missing out. It’s not gamey at all, but has a beautiful earthy flavor that goes great with fresh herbs. I have a bad habit of buying every fresh herb available and not getting a chance to use them before they spoil. Basically, this was a last stitch effort to try and not feel wasteful. If you don’t like lamb, or it’s not readily accessible for you, ground beef is a great alternative. To go atop these juicy burgers, I made a bright and lemony tzatziki sauce. This lends the perfect amount of acidity to balance the burgers. I hope you try these out if you’re curious about ground lamb but aren’t sure how to work with it. Enjoy!
- 1 ½ lbs of ground Lamb
- 2 oz crumbled feta
- 1 tsp kosher salt
- ½ tsp coarse black pepper
- ½ tsp cumin
- 1 tbsp rosemary
- 1 tbsp dill
- 3 tbsp parsley
- 1 tbsp mint
- Begin by removing your lamb from the fridge and letting it come to room temperature while you’re preparing the other ingredients.
- Stem the rosemary and finely chop with all of the other herbs.
- Place your meat in a large bowl so that you have plenty of room to get your hands dirty (starting with clean hands of course.) Add in all of the herbs, cumin, salt, pepper, and feta and get to mixing. Mix all of the ingredients until just combined, you don’t want to over-mix.
- Portion your meat into four equal sections and flatten them to about an inch thickness, slightly thinner in the middle.
- Heat your outdoor grill to 450 degrees or your stove to medium high heat. Grill burgers for about 3-4 minutes on each side, only turning once until the internal temperature reaches 160 degrees. Let your burgers rest for five minutes to let all of the yummy juices redistribute in the meat. Stuff these inside some whole wheat pitas (which you have a great recipe for), and maybe top with sliced red onions, arugula and OF COURSE, the tzatziki sauce you’ll be making!
If you let your meat come to room temp, it's easier to work with and the burgers won’t be tough. Just make sure you don’t leave it out too long.