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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is the best burger I have ever created. The moist, seasoned burger with Greek-style cucumber sauce makes it seem like you're eating a gyro.Aki Washington, Chicago, Illinois Ingredients:
tzatziki sauce: |
1/2 cup plain yogurt |
1/2 medium cucumber, peeled, seeded and finely chopped |
1/2 cup sour cream |
1 tablespoon crumbled feta cheese |
1-1/2 teaspoons olive oil |
1 garlic clove, minced |
1 teaspoon red wine vinegar |
3 fresh mint leaves, chopped |
buns: |
1/4 cup butter, softened |
1 teaspoon dried basil |
1 garlic clove, minced |
6 hamburger buns, split |
burgers: |
1 medium onion, finely chopped |
1/4 cup crumbled feta cheese |
6 garlic cloves, minced |
1 tablespoon dried marjoram |
1 tablespoon dried rosemary, crushed |
1 teaspoon salt |
1/2 teaspoon coarsely ground pepper |
2 pounds ground lamb |
toppings: |
2 medium ripe avocados, peeled and sliced |
lettuce leaves, red onion slices and/or tomato slices, optional |
Directions:
1. Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours.
2. Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving.
3. In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside.
4. For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties.
5. Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
6. Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato. Yield: 6 servings.
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