Lamb Burgers with Tzatziki

S

sylvia

Well-known member
Lamb Burgers with Tzatziki

(A Homemakers Magazine Recipe)

Serves these burgers in thickly sliced Italian Bead or wrapped in pita bread.

2 tbsps extra virgin olive oil

1 leek (white and light green parts only), minced

1 egg, beaten

1/3 cup minced fresh parsley

1 tsp dried oregano

½ tsp each cayenne pepper, cumin and allspice

1 lb ground lamb

Tzatziki

1 cup shredded cucumber

½ tsp salt

¾ cup Balkan-style (full-fat yogurt)

2 cloves garlic, minced

1 tbsp lemon juice

2 tbsp chopped Fresh dill (optional)

Tzatziki

Mix cucumber with salt; let stand for 10 minutes. Squeeze moisture out of cucumber and mix with yogurt, garlic, lemon juice and dill (if using).

Burger

In skillet, heat oil over medium heat; fry leek, stirring often, until softened, about 4 minutes. Scrape into bowl; let cool. Mix with egg, parsley, oregano, salt, pepper, cayenne, cumin and allspice. Mix in lamb. Shape into 4 patties. Pan fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer into patty sideways into centre reads 160 F, about 15 minutes. Serve with Tzatziki. Makes 4 servings.

 
Wild Turkey Burgers

“Wild” Turkey Burgers

(A Homemakers Magazine Recipe)

You can make these well-spiced burgers with either turkey or pork. Serve on a bun with lettuce and tomatoes.

2 tbsps bourbon or Tennessee whiskey
2 tbsps tomato ketchup
1 tbsp fancy molasses
1 egg, beaten
1 small onion, minced
2 cloves garlic, minced
¼ cup dry bread crumbs
1 tbsp chili powder
1 tsp dried sage
½ tsp salt
1 lb ground turkey or pork
4 slices smoked cheese
Pickled jalapeno peppers

In large bowl, whisk together whisky, ketchup, molasses and egg; mix in onion, garlic, bread crumbs chili powder, sage and salt. Mix in turkey. Shape into 4 patties. Pan fry or grill over medium heat, turning once, until no longer pink inside and digital thermometer into patty sideways into centre reads 175 F, about 15 minutes. Top with peppers. Makes 4 servings.

 
Thanks, Sylvia...MADE THIS LAST NIGHT... I love lamb...

My butcher was selling a combo of lamb and beef. He said ground lamb is so fatty that some customers would not like it...so they mix only about 20% of very lean beef with the lamb. He said he could whip me up some ground lamb from the leg but it would cost more. I decided to try the lamb-beef combo as I was in a hurry. It worked just fine and the lamb flavor was predominant. We loved the burgers served in pita halves with LOTS of the sauce. I also added finely shredded lettuce. I grilled them on my little charcoal steak grill which was probably a bit too hot...but they were delish! Now here's the true test....college age son (who won't touch yogurt) and husband (ditto) just LOVED them, sauce and all!! I didn't tell them what was in the sauce. Son wants me to make them again! Thanks.

 
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