Updated: Jan 28, 2021
These lamb burgers are quick to put together for a healthy meal on the go or a deliciously elegant meal to enjoy with family and friends. We enjoy eating these burgers with fresh naan bread and a luscious Mediterranean inspired leaf lettuce salad.
Serves 6-8 people
2 pounds ground lamb
⅓ cup white wine ( I use a Chardonnay or you could use chicken broth)
1 Tablespoon Dijon mustard
¼ cup Kalamata olives, roughly chopped
¼ cup feta cheese, crumbled
2 teaspoons lemon peel, finely zested
2 tablespoons fresh parsley, finely chopped
2 teaspoons dried oregano
1 teaspoon dried marjoram
2 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon ground black pepper
In a large bowl, mix all ingredients together Form 6 to 8 patties. You can then pan cook or grill the burger immediately or refrigerate for an hour to let the flavors marinate together. The internal temperature of the done burgers should be 145 degrees.
Enjoy these burgers with a Mediterranean salad, naan bread and tzatziki sauce or serve on a hearty bun.
Makes 1 ½ cups
1 large cucumber
1 cup Greek yogurt
1 ½ teaspoons fresh garlic, minced
1 ½ teaspoon red wine vinegar
1 tablespoon olive oil
Salt & pepper, to taste
Peel, seed and grate cucumber. Place cucumber into a sieve and lightly salt. Drain.
Place drained cucumber, yogurt, garlic, oil, salt and pepper in a bowl and mix well.
Enjoy the Tzatziki sauce with the lamb burgers or as a dip with fresh vegetables and naan bread!
Makes 8-10 flat bread discs
2 teaspoons active yeast
1 tsp sugar
½ cup warm water (90- 100 degrees)
2 ½ - 3 cups unbleached flour
½ tsp salt
¼ cup olive oil
⅓ cup plain yogurt
1 large egg
In a large bowl combine the yeast, salt and warm water. Stir to dissolve, let sit until frothy on top.
Whisk into the yeast mixture the olive oil, yogurt and egg.
Add the flour and salt to the wet ingredients, one cup at a time, stirring well. Add enough flour to form a smooth and very soft dough.
Knead the dough for 1 to 2 minutes until very smooth.
Place the dough in an oiled bowl and cover with a towel. Let rise until double in size (about 1 hour)
Gently flatten the dough and roll into a log shape. Cut the log into 8-10 pieces.
Shape each piece into a small ball.
Heat a large, heavy skillet or griddle over medium heat. Roll each ball into a 1/4 inch thick disc. Place the disc onto the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.
Stack the flat bread in a dish towel lined dish to keep warm as you cook the remaining pieces. Serve plain or brushed with melted butter and a sprinkle of fresh herbs.