It’s HAMBURGER DAY!
“Man who invented the hamburger was smart; Man who invented the cheeseburger was a genius.” – Matthew McConaughey
Personally, I love a Greek-inspired Hamburger, however the 100% lamb patties are extremely rich. I prefer to combine lamb mince with lean beef mince to even out the richness.
Here’s how to make restaurant-quality burgers at home, with your own Tzatziki sauce! Opa!
YIELD: 4 Burgers
|For the Burger Patties:|
|250 g||Lamb Mince|
|250 g||Lean Beef Mince|
|1 teaspoon||Cumin||5 ml|
|1 teaspoon||Paprika (not smoked)||5 ml|
|¼ cup||Mint||Finely chopped|
|¼ cup||Parsley||Finely chopped|
|1 Tablespoon||Oil (for cooking)||15 ml|
|To Build the Burger:|
|For the Tzatziki Sauce:|
|¾||English Cucumber||Peeled and sliced|
|1 teaspoon||Sea Salt||5 ml|
|2 cloves||Garlic||Peeled & minced|
|1 teaspoon||White Vinegar||5 ml|
|1 Tablespoon||Extra Virgin Olive Oil||15 ml|
|2 cups||Greek Yogurt||500 ml|
|¼ teaspoon||Ground White Pepper|
For the Burger Patties:
- In a large bowl combine the beef and lamb mince, finely chopped onion, finely chopped garlic, egg, cumin, paprika, finely chopped parsley, finely chopped mint, salt and pepper. Combine well.
- Shape into patties and refrigerate until ready to cook.
- Heat the oil in a frying pan to a medium heat and cook the patties for 7 to 10 minutes on each side or until cooked through.
- Assemble the fresh ingredients for the burger.
- Spread each top and bottom bun with Tzatziki sauce.
- Stack your fresh ingredients and cooked patty on the dressed burger buns.
For the Tzatziki sauce:
- Prepare the cucumber by peeling and deseeding the cucumber. Grate the cucumbers with a medium coarse grater.
- Toss the grated cucumber with 1/2 teaspoon sea salt.
- Transfer the salted and grated cucumber to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth / muslin cloth or a double thickness napkin and squeeze dry. Set aside briefly.
- In one large mixing bowl, place the minced garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
- When ready to serve, stir the tzatziki sauce to refresh and add dollops of the sauce onto the burgers.
- For best taste and texture, cover Tzatziki sauce tightly and refrigerate for a couple of hours before use.
- It’s best to store Tzatziki in the fridge in a tightly-covered glass container, and use within 2 to 4 days.