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TIP OF THE DAY: Greek Lamb Burger

A lamb burger, Mediterranean style. Photo
courtesy Hubbard Inn | Chicago.

 

Whether you prefer classic condiments and traditional toppings or would rather go the adventurous route, the hamburger lends itself to many interpretations (see our long list of burger variations for every day of the month, and then some).

At Chicago’s Hubbard Inn, Executive Chef Bob Zrenner makes it even more adventurous. He substitutes lamb for beef, creating a Greek-style lamb burger.

Chef Zrenner uses ground lamb from locally raised animals, and tops the patty with mint, cucumber, red onion and feta cheese. He topped the burger with tzatziki, a yogurt sauce, instead of ketchup.

There’s juiciness from the lamb, creaminess from the feta and tzatziki, bright notes from the mint, and zesty red onion as a counterpoint to cool cucumber.

 

GREEK LAMB BURGER RECIPE

Ingredients

  • Ground lamb, 1/3 pound per person
  • 1 small red onion, thinly sliced
  • 1/4 cup chopped fresh mint leaves, plus more if making tzatziki
  • 1 small cucumber, thinly sliced*
  • 8 ounces tzatziki, purchased or homemade (recipe) (you can substitute hummus)
  • Ciabatta, hamburger buns, pita or rustic bread—or go breadless
  • Optional garnish: Kalamata olives
  •  
    *We prefer to pickle the cucumbers for an hour or longer. It’s very easy with this recipe.
     
    Preparation

    1. PREPARE. If you haven’t purchased the tzatziki, make it with this recipe. You can make it up to a week in advance.

    2. GRILL. Cook burgers to desired doneness.

    3. LAYER. Cover the bottom bread slice (or add to the pita pocket) with tzatziki. Place patty on top. Add cucumbers, onion slices and mint leaves. Top with more tzatziki and serve.
     
    We enjoy this burger with a beer; but mint tea is also delicious. You can steep the leftover mint in boiling water and serve the tea hot or iced.

     

    Find more of our favorite burger recipes.

     
      





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