Topped with cool and acidic pickled onions, and a refreshing tzatziki with crumbled feta, this lamb burger is made for the hottest days of summer.
Our pasture-raised lamb is shockingly mild in flavor, but still undeniably rich. For this recipe, we used quick-pickled onions to cut the fat, and a homemade tzatziki to add a creamy and refreshing element.
Lamb Burgers with Feta Tzatziki and Pickled Onions
Pickled Onion Ingredients
1 Large Red Onion, Sliced
1/2 Cup Water
1/4 Cup Apple Cider Vinegar
1/8 Cup Granulated Sugar
1 tsp Kosher Salt
1 Cup Greek Yogurt
1/4 Cup Feta, Crumbled
1/2 Cup Cucumber, Grated
1 Clove Garlic, Grated or Minced
1 Tbsp Olive Oil
2 Tbsp Dill, Chopped Fine
2 Tbsp Mint, Chopped Fine
1 tsp Salt
Juice of One Half Lemon
1 lb Ground Lamb
1/4 Cup White Onion, Grated or Minced
1/4 Cup Parsley, Chopped
1/2 tsp Ground Cumin
1 tsp Kosher Salt
1/4 tsp Black Pepper
Pickled Onion Preparation
Peel and slice the red onion. Set aside.
Pour a 1/2 cup of water and 1/4 cup of vinegar into a stainless steel sauce pan or skillet with sides. Do not use aluminum.
Add in a 1/8 cup of granulated sugar, and a teaspoon of salt. Slow boil until both salt and sugar are dissolved.
Place sliced red onion into sauce pan or skillet.
As soon as it returns to a simmer remove from the heat. Let the onion and pickling liquid chill in the fridge. Use once cool.
Tzatziki and Burger Preparation
Grate the cucumber with your largest grater, then squeeze out excess water to the best of your ability. Combine with the other tzatziki ingredients, and store in the fridge until you're ready to top your burgers.
In a mixing bowl, combine Ground Lamb with the chopped parsley, onion, salt, pepper and cumin.
Divide the meat into 4 equal patties. Grill or cook in a cast iron until you reach an internal temperature of 140°F, for a medium burger.
Put a heavy smear of your delicious homemade tzatziki on a toasted bun, then add greens, tomato and your cooked burger patties. Top it with some pickled onions and dig in.