Lamb Burger with Tzatziki & Good Greek Salad
Donal's Notes
Lamb is one of the most underrated Summer meats and is perfect for BBQ feasts. Here it makes a delightfully different burger option, and served with a Greek salad and some tzatziki you’ll be dreaming of a sun chair beside the Adriatic sea!
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*Calorie info: not including burger bun.
For the tzatziki:
For the salad:
Chopping board
Chopping knife
Microplane
2x Large bowls
Frying pan
Griddle pan
Tongs
Fish slice
Instructions
1
For the tzatziki, cut the cucumber in half. Cut one half of the cucumber into two lengthwise and scoop out the seeds with a teaspoon. Thinly slice. Finely chop the dill.
2
In a bowl, mix together the cucumber, grated garlic, greek yoghurt, dill, lemon juice and olive oil. Season to taste, cover and set aside.
3
Prepare the salad. Cut the other half of the cucumber in two lengthwise. Scoop out the seeds with a teaspoon then thinly slice. Halve the cherry tomatoes and peel and thinly slice the red onion.
4
Place all the veg in a bowl along with the olives, red wine vinegar and olive oil. Give everything a good toss together.
5
For the burgers, mix the minced lamb, garlic and dried oregano and season generously with sea salt and ground black pepper.
6
Using your hands form 4 large patties and set aside on a plate.
7
Place a large frying pan over a high heat and fry for 3 minutes either side or until the burgers are medium and cooked through.
8
While the burgers are cooking, heat a large griddle pan over a medium high heat. When it has come up to temperature, toast the buns until warmed through and you have char lines.
9
Slice the halloumi into 8.
10
To the griddle pan, add the halloumi slices and cook for a minute either side until charred, taking care as they will be very soft.
11
Assemble the burger with the halloumi, baby gem lettuce, dollops of tzatziki, and the salad served on the side.
