Greek Lamb Burger
Not sure how this happened… but I somehow made it 48 years on this planet without ever having tried a Lamb Burger. If you happen to be suffering from this same oversight – no worries I have a solution and a recipe for you that will correct this culinary deficiency. A tipping point must of happened sometime last year as lamb burgers began showing up as specials at some of our favorite restaurants and being a lover of lamb I had my first.
Growing up in Astoria Queens NY, I had my fair share of pita wrapped lamb Souvlaki from a region some would argue as having the best Greek Food in the city.
It’s no wonder my taste buds long for those flavors of the past done so simple and so well. The tzatziki, onions and tomatoes would blend to require extra napkins as I reached the tail end. I make different cuts of lamb in various fashions but my go-to quick weeknight favorite is this recipe below. It is actually based on a Charmoula lamb burger recipe of Moroccan origin but served with a greek salad I am home again.
Good quality ground lamb is easy to find in most supermarkets these days – my favorite is from Cedar Springs which claims, “restaurant quality”. As for the Tzatiki the folks over at Sabra (the Humus people) have nailed it so I do not bother making my own. I often add Kale to my greek salad to change things up but be aware, kale has a few more carbs than romaine.
- 1.5 garlic cloves
- 1/2 tsp kosher salt
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 3/4 tsp sweet paprika
- 3/4 tsp ground cinnamon
- 1/2 tsp cayenne
- 1/4 cup finely chopped cilantro
- 1 pound ground lamb (not lean)
- 1/8 cup feta cheese - crumbled
- In a large glass bowl add the ground lamb.
- On a cutting board mash the garlic with salt with the edge of a large chef knife to make a paste.
- Evenly spread the garlic paste on the lamb.
- Mix the cumin, coriander, paprika. cinnamon, and cayenne in a small bowl.
- Evenly sprinkle the spices over the lamb.
- Add the cilantro and the crumbled feta cheese.
- With your hands mix well being careful not to over work the lamb.
- Form 2 burgers with a burger press.
- Grill on med high heat for about 8 min per side for med rare.
- 2 tbsp of the Sabra Tzatziki has - 2 grams carbs, 2.5 grams of fat, 40 calories.