Description
What’s better than a lamb burger? A freshly ground lamb burger with bacon ground in! Change the way you look at burgers with this perfect made from scratch take on an all-time favorite.
Ingredients
- FOR THE TZATZIKI:
- ½ English Cucumber
- 1 clove Garlic
- ½ Lemon, Juiced
- 1 Tablespoon Olive Oil
- 1 teaspoon Salt
- 1 cup Greek Yogurt, Plain
- 1 sprig Fresh Dill, Chopped
- FOR THE BURGERS:
- 1-½ pound Lamb Leg, Boneless
- 4 strips Thick Cut Smoked Bacon
- Salt And Pepper
- 2 ounces, weight Feta Cheese, Crumbled
- 2 Tablespoons Capers
- 6 Hamburger Buns
- 1 Tomato
- Arugula Leaves, To Serve (optional)
Preparation
For the tzatziki:
Using microplane grater, grate cucumber into mesh strainer. Pull out any large pieces of cucumber peel and discard. Press cucumber through strainer using paper towel until most liquid is strained through. Transfer cucumber to a mixing bowl.
Grate garlic clove into mixing bowl using same grater. Juice lemon into bowl. Add olive oil, salt, yogurt and fresh dill leaves. Stir until well mixed. Place in refrigerator for at least 30 minutes to let flavors marry together.
For burgers:
Place all grinder parts in freezer for at least 30 minutes.
Cut lamb leg into 1/2-inch chunks and place in large mixing bowl. Cut bacon into 1-inch chunks and place in same bowl. Place bowl in freezer for 15 minutes.
Once all above pieces have been in freezer as indicated above, remove grinder parts and assemble quickly.
Pour all meat into tray at top of grinder and place bowl at output of machine. Grind meat using a small grinding plate. I try to push through one strip of bacon for every 2 strips of lamb. Once all meat is ground, portion meat to equal sizes and form pub style patties (large and plumb as apposed to flat and pressed). Place into fridge for 30 minutes to hold form.
Heat a frying pan over medium high heat and grease lightly with nonstick spray. Remove burgers from fridge and season side facing up with salt and pepper. Place seasoned side down in pan and immediately season opposite side with salt and pepper.
Cook burger for 5 minutes on each side and remove to pan. Top burgers with feta and capers and place under broiler in over until feta begins to brown.
Remove and place buns under broiler, with inside of bun facing toward the top. This will toast only the inside of your buns and help keep them from getting soggy. Be careful through, they can burn easily, so keep an eye on them!
To assemble, place tomato slice on bottom bun and top with burger. If you like greens, arugula would go good on top of the burger. I skipped them this time because my wife doesn’t care of them. Spread tzatziki on top bun, press together and enjoy. Serve hot alongside tator tots or a nice summer salad.
