Lamb Burgers With Feta Tzatziki Recipes

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

Steps:

• Mix first 3 ingredients just until blended; shape into 8 (1/2-inch-thick) patties.
• Heat oil in large skillet on medium heat. Add patties; cook 5 to 6 min. on each side or until done (160°F).
• Meanwhile, combine sour cream, cucumbers, cheese, onions, mint, lemon zest and lemon juice.
• Place burgers on bottom halves of buns; top with watercress and sour cream mixture. Cover with tops of buns.

Steps:

• Tip the bulghar into a pan, cover with water and boil for 10 mins. Drain really well in a sieve, pressing out any excess water.
• To make the tzatziki, squeeze and discard the juice from the cucumber, then mix into the yogurt with the chopped mint and a little salt.
• Work the bulghar into the lamb with the spices, garlic (if using) and seasoning, then shape into 4 burgers. Brush with a little oil and fry or barbecue for about 5 mins each side until cooked all the way through. Serve in the buns (toasted if you like) with the tzatziki, tomatoes, onion and a few mint leaves.

Steps:

• Tzatziki: Grate cucumber on wide-holed grater into bowl, sprinkle with 2tsp salt and gently toss. Set aside 20min, then squeeze cucumbers to express liquid. Add to yogurt. Smash garlic and sprinkle with salt, smear into a coarse paste. Add garlic, oil, and lemon juice to yogurt mixture and stir to combine. Refrigerate approx. 1hr. Burgers: Mix lamb, yogurt, garlic, zest, red pepper, 1.5tsp salt and black pepper to taste in a large bowl. Mix in feta and divide into 6 equal portions. Shape into 1" thick oval patties and press the center of each so it is slightly thinner than the edges. Brush burgers with olive oil and season with salt and pepper to taste. Cook burgers over medium-high heat, turning once until firm to touch with a little bit of give; 8-10min. Brush pita pockets with oil and season with salt/pepper, grill until lightly toasted. Garnish burgers and serve with tzatziki.