Lamb Burger with Tzatziki Sauce and Feta

Lamb Burger with Tzatziki Sauce and Feta


1 ¼ Pounds Ground Lamb
1 Tablespoon Fresh Mint, Chopped
2 Eggs, Beaten
1 Tablespoon Fresh Rosemary, Finely Chopped
2/3 Cup Bread Crumbs
1 ½ Teaspoon Dry Oregano
1/3 Cup Grated Yellow Onion, Liquid Squeezed Out
¼ Cup Fresh Parsley, Chopped
1/8 Cup Fresh Basil, Chopped
¼ Teaspoon Ground Cumin
2 Tablespoon Grape Seed Oil
1/2 Teaspoon Kosher Salt
Optional – 1 Lemon
½ Teaspoon Ground Black Pepper

Tzatziki Sauce (Homemade or Store Bought – Recipe Below)
1 Tomato, Sliced
1 Cucumber, Sliced
Crumbled Feta Cheese (About 4 oz.)
8 Pieces of Sliced Sourdough or Country White From Local Bakery – Ask Them To Slice It For You There!
Softened Butter


In a large bowl, combine all of the ingredients for the lamb burger together, except for Grape Seed Oil.
Place the mixture in the fridge for at least 30 minutes.
Form into 4 equal sized patties.
Heat a skillet over Medium High Heat for 2 minutes. Add the Grape Seed Oil let it heat up for a few moments until it shimmers and add the patties around the perimeter of the skillet.
Cook Lamb Patties for about 2 minutes over medium high heat, a nice crisp will develop on the bottom of the patty. Flip the patties over, squeeze with lemon juice, turn heat down to medium low, cover pan and cook for about 5 minutes. The second side of the patty will also have a crust too it. After five minutes, remove the cover, flip the patties and baste with the oil remaining in the pan for about a minute.
Remove Patties from the skillet to prepare for assembly. Patties should be cooked all the water through, if you have a cooking thermometer, the temp should read 160


Preheat the broiler in your oven and place the rack in the top third of the oven
Spread a nice amount of butter on one side of each piece of bread.
Place slices on a baking sheet, buttered side facing up.
Place the slices in the oven under the broiler and toast for about 5 minutes, depending on how hot your broiler is. Rotate the pan throughout so that each slices crisps evenly.
Once all slices have achieved golden perfection, remove the pan of bread from the oven.

*Please note that this preparation does not crisp both sides of the bread. This is purposeful. The unbuttered side will remain rather soft, this will make the squish factor of the final sandwich easier to achieve. But, if you want to crisp both sides go right ahead! Simply flip the bread after 5 minutes, and toast under the broiler til golden.


Place 2 slices of toasted bread, buttered side down on a cutting board.
Place 1 to 2 slices of both cucumber and tomato onto each piece of bread.
Place Cooked Lamb Patty on top of Veggies
Dollop Tzatziki Sauce on top of Lamb Burger
Sprinkle with Feta Cheese
Place 2nd slice of bread on top of the whole thing and dig in!


You can cook the lamb patties under the broiler or on the grill, depend on what is easiest for you! If you do this squeeze with lemon after removing from the grill or broiler.

Yields Approximately 2 Cups

1 Cup Full Fat Plain Greek Yogurt
1 Medium English Cucumber, grated
1/4 Cup Fresh Dill, coarsely chopped
4 – 5 Garlic Cloves, finely minced
1/8 Cup Red Wine Vinegar
1/4 Cup Olive Oil
1 tsp. White Pepper
Salt to Taste

Grate Cucumber, with the skin on.  Squeeze all the liquid out of the grated cucumber.
In a medium bowl combine:  Yogurt, Cucumber, Dill, Garlic, Vinegar, Olive Oil and White Pepper.  Mix together with a whisk until smooth.
Add Salt to taste and Refrigerate for at least an hour. Allowing the flavors to combine.

This will keep for up to a week in the refrigerator