This lamb burger is inspired by one of my favorite vacations: Santorini and Paros, in the Greek islands, where I ate some of the best food of my life.
The lamb burger is simple: ground lamb, grated garlic, chives, and fresh oregano. Rub with olive oil, and char on the grill (or in a sauté pan, if a grill is currently unavailable). For the tzatziki, just chunkily cut up a cucumber, some chives, and add whole oregano and mint leaves, and a small tub of Greek yogurt. Spritz in some lemon juice, and stuff warm pitas with the tzatziki and the lamb burgers.
- Yield:Serves 2
- Active time: 20 minutes
- Total time:20 minutes
- 2/3 cup Greek yogurt
- 1/2 English cucumber, seeds scooped out, skin peeled off, and cut into chunky half moons
- 1/4 cup roughly chopped mint leaves
- 1 bunch roughly chopped chives (about 1/3 cup), divided
- 3 tablespoons roughly chopped fresh oregano (divided)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 14 ounces ground lamb
- A drizzle of olive oil
- 2 warm pitas
Preheat the oven to 350°F. Combine yogurt, cucumber, mint, 3 tablespoons chives, 1 tablespoon chopped oregano, 1 teaspoon garlic, and lemon juice in a small bowl. Season to taste with salt and pepper.
In a large bowl, gently combine the lamb, remaining 2 teaspoons garlic,remaining chives, remaining oregano leaves, and 1/2 teaspoon pepper. Form the mixture into two burgers, and drizzle on both sides with olive oil. Season liberally with salt. Preheat a coal or gas grill to high heat. Alternatively, rub a grill pan with olive oil and preheat over medium-high heat until lightly smoking. Grill burgers, turning occasionally, until an instant read thermometer inserted into the center registers 125 to 130°F for medium rare, or 135 to 140°F for medium, 5 to 9 minutes. Transfer to a large plate and tent with foil for 3 minutes
Stuff burgers in pita and serve with tzatziki.