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12 oz. ground
lamb (80/20 fat content)
¼ cup chopped
red onion
1 clove
garlic, minced
Pinch of red
pepper flakes
1 T. fresh
mint, chopped
1 T. fresh
dill, chopped
1 t. dried
oregano (or fresh if you have it)
1 t. fresh
lemon zest
Sauté the onion
in a little olive oil over medium heat, about 3-4 minutes. Add the garlic and pepper flakes and sauté
another minute or two. Set aside to
cool.
In a large
bowl add all of the ingredients to the ground lamb and mix well by hand. Form into two patties and refrigerate at
least one hour.
Sprinkle burgers with salt and pepper. Grill until
cooked to medium, about 4 minutes each side.
Instant-read thermometer should read around 150°.
Serve with
red onion slices, arugula, and Tzatziki.
Tzatziki:
2 cups Greek
yogurt (whole fat, unflavored)
Juice of one
lemon (about 2 T.)
1 clove
garlic, minced
1 English
(hot house) cucumber, seeded and diced
1 T. kosher
salt for salting cucumbers
1 T. finely
chopped fresh dill
1 T. finely
chopped fresh mint
Kosher salt
and fresh ground black pepper to taste
Cut the ends off the cucumber and then cut in half. Slice each half lengthwise. Take a small spoon and scrape out the seeds. Now cut each half lengthwise again and dice. Put the diced cucumbers in a colander, sprinkle with salt, and let stand for at least 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food
processor with steel blade, add cucumbers, garlic, lemon juice, dill, mint, and
a few grinds of black pepper. Process until well blended. Stir this mixture into the yogurt. Taste and
add salt if necessary. Place in refrigerator for at least two hours before serving
so flavors can blend. Best made a day
ahead.
Before serving, drain off any excess water and stir well.
You can also buy tzatziki, which makes life a lot easier.
