Lamb Burger Pockets with creamy Tzatziki
If you cannot travel to Greece, bring Greece into your kitchen with these great little lamb burgers. My husband and I love lamb! Chops, leg of lamb, you name it. One of our favorites are lamb burgers in pita pockets with a wonderful, garlicky tzatziki. Time to throw on the BBQ and enjoy these little burgers!
They are also a party favorite but make sure everyone is aware of the amount of garlic! I usually make them on the weekend with no plans the next day.
Total time: 45 minutes; Serves 4
Ingredients:
Tzatziki:
- 4 gloves garlic, minced
- 1/4 cup red onion, finely chopped
- 1 tbsp. chives, finely chopped
- 1 tbsp. fresh dill, chopped (substitute with dry dill)
- 1/4 cup sour cream
- 1/2 – 1 cup cup milk
- 1/2 medium size english cucumber, skin removed, sliced with a Mandolin or grater
- 17.6 oz. container of FAGE 0% nonfat Greek Yogurt (you can use any other brand)
- salt & cracked pepper to taste
Lamb Burgers:
- 1 lbs. ground lamb
- 1 egg, lightly beaten
- 1/2 cup of Panko
- 1/2 cup red onion, finely chopped
- 2 gloves garlic, minced
- 1 tsp. dried thyme
- 1 tsp. oregano
- 1 tsp. black cracked pepper
- 1 tsp. salt
- cooking spray
- 1 package of Pita bread, sliced in 1/2 into pockets
We will start with the tzatziki, since it tastes so much better when prepared ahead of time. I usually make the tzatziki in the morning so while it sits all day in the fridge, the flavors can blend nicely with each other.
In a medium bowl, combine all the listed ingredients. If the tzatziki is to thick, use a little more milk until you find the right consistency. Tasting the tzatziki you will notice the need of salt & pepper. I usually start with a 1/2 tbsp. each of salt and the pepper and taste again prior to prepping the lamb burgers. As I mentioned above, the flavors will all come together while the tzatziki sits in the refrigerator throughout the day. So make sure you do not use to much salt at first.
For the lamb burger patties, we will use a large bowl and combine the ground lamb, egg, panko, shallots, garlic, thyme, oregano, cracked pepper and the salt. If you are not in a hurry to get dinner ready, you can let the mixture sit in the refrigerator for a few hours. Again, let those flavors blend in with each other!
When you are ready to start dinner, heat your BBQ to medium heat. Remove the lamb mixture from the fridge and form little patties, with a thickness between 6-7 inches. Spray grill grate with cooking spray and place patties on heated grill and cook each side 5-6 minutes. With all ground meats, make sure the temperature of the burgers has reached at least 160°F. While the burgers are cooking, give the tzatziki a taste test. Add a little more salt and/or pepper or leave as is.
Remove the burgers from the grill and let them rest for a few minutes. Slice the pita bread into 1/2 pockets and microwave for 10 seconds so the pita does not break apart. Wrap one of the lamb burgers in the pocket and serve with the delish tzatziki and if you like, a small side salad of your choice. Enjoy!