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Lamb Burger with Tzatziki & Good Greek Salad | DonalSkehan.com

Lamb Burger with Tzatziki & Good Greek Salad

June 29

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!

  • serves Serves 4
  • time 10

Method

  1. 1. For the tzatziki, mix all the ingredients in a bowl, season to taste, cover and set aside.
  2. 2. Place all the ingredients for the salad in a bowl and toss together until well combined. Season the salad with a little salt and pepper.
  3. 3. For the burgers, mix the minced lamb, garlic and dried oregano and season generously with sea salt and ground black pepper. Using your hands form 4 large firm balls of the meat and set aside on a plate.
  4. 4. Place a large frying pan over a high heat and using a spatula or a fish slice, press each ball down firmly onto the pan creating a rough pressed burger. (If the minced lamb isn’t particularly fatty add a tablespoon of oil to the pan before frying)
  5. 5. Fry for 3 minutes either side or until the burgers are medium and cooked through.
  6. 6. While the lamb is cooking, heat a large griddle pan over a medium high heat.
  7. 7. When it has come up to temperature, add the halloumi slices and cook for a minute either side until charred, taking care as they will be very soft.
  8. 8. Assemble the burger with a slice of halloumi, baby gem lettuce, dollops of tzatziki, and the salad served on the side.

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Ingredients

500g minced lamb

2 cloves garlic, finely grated

2 tsp dried oregano

Sea salt and ground black pepper

Baby gem lettuce leaves, to serve

4 Potato buns, toasted, to serve

200g halloumi, sliced in 4

For the tzatziki:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

1 large garlic clove, finely grated

250g greek yoghurt

A small handful of dill, finely chopped

Juice of ½ lemon

1-2 tbsp extra virgin olive oil

For the salad:

1/2 cucumber, halved lengthways, seeds scooped out and sliced

250g cherry tomatoes, halved

1⁄2 red onion, thinly sliced

200g green and black olives, pitted

1 tbsp red wine vinegar

3 tbsp extra-virgin olive oil