Use the below for a lamb burger meal. I like to use a locally baked appropriate sized bun as I am a stickler for my bun to meat ratio.
I use the Tzatziki to dress the burger but you can add tomato/lettuce ect as you wish…
- 1 Pound lamb
- ½ red onion diced fine
- 1 Cup well crumbled Feta
- 2 Tbsb Oregano
- Few Pinches Kosher Salt
- Fresh Cracked Pepper
Combine all of the above in large bowl mix together and create patty bun size approx ¾ in thick
Grill on any grill or griddle to desired temp..
(I don’t like to make them past medium)
Remove from heat let rest a few minutes
Do yourself a favor and always double the recipe
- ½ cup finely grated english cucumber
- 1 cup thick whole milk Greek yogurt (I use fage 5%)
- 1 tablespoon lemon juice
- ½ tablespoon extra virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped dill
Peel English cucumber and use the regular side of the box grater
Put into small sieve and push water out of cucumber
Then lay out a paper towel and place the cucumber on the towel & cover with more paper towel and roll up to extract all of the water … This is important or you will have runny Tzatziki
Combine all of the ingredients and more as needed to suit your taste.
This is a great way to see if you like a more garlic forward sauce or more dill… each person has their own preference.
Greek Smashed Crispy Potatoes
- 1 Bag Baby Potatos
- Fresh Rosemary
- Extra virgin olive oil
- Kosher Salt
Boil potatoes till fork tender approx 15 min
Drain and set aside (This can be done well in advance)
Line a full sheet pan with aluminum foil and spray with non stick cooking spray
Put potatoes on pan and with a mason jar use the bottom to smash each potato and arrange evenly.
Dice fresh Rosemary and sprinkle potatoes with your olive oil and rosemary.
Salt liberally like a french fry
Place in oven on 400 for 15-20 min (if you have convection use it)
Monitor potatoes for desired crispness