The Recipes

Lamb Burgers with Tzatziki and Cucumber Salad

I couldn't decide what to make tonight!  After writing the post referencing Iceland, I began craving lamb... again.  Lamb is on tons of menus in Iceland, and when I came back, I was craving it at almost every meal.  Tonight, I was craving lamb again, but I also kind of just wanted a good ol' burger.  I did a bunless burger to save some room in my tummy, but you could certainly load this guy onto a bun or sandwich it between two pieces of pita bread.

Lamb Burger with Cucumber Salad

Ingredients:

- 1/4 lb. ground lamb meat
- 1/4 red onion, half chopped and half sliced
- small handful fresh parsley, chopped
- large handful of fresh dill, chopped
- 3 garlic cloves, minced
- 2 T. red wine vinegar
- 2 oz. feta cheese, crumbled
- 1 cucumber, peeled and cut into thirds
- 1/4 c. plain greek yogurt
- 1 thin slice of pancetta
- salt
- pepper
- olive oil

In a small bowl, mix together two of the garlic cloves and the yogurt with two-thirds of the dill and salt and pepper.  Grate one third of the cucumber into the mixture and add a dash of white wine vinegar.  Set aside.

In a large bowl, add the lamb meat, diced onion, third garlic clove and parsley.  Season liberally with salt and pepper and drizzle with olive oil.  Mix together with your hands and form a 3/4-in. patty.  Heat a small non-stick skillet to medium high heat.  Add the burger patty, and cook for about 3 minutes per side, or to your liking.  Do not turn and press down the patty constantly:  This will release a lot of the lovely moisture from your lamb.

In a toaster oven (or conventional oven if you prefer), place the pancetta slice on a baking sheet and bake until crisp; approximately 3-4 minutes.

In a medium bowl, add the sliced onions and remaining dill.  Cut the remaining cucumber in half length-wise and spoon out the seeds.  Slice the cucumber and add to the bowl.  Add the red wine vinegar and season with salt and pepper.  Crumble the feta over the top and stir.

Plate the burger, garnishing with the tzatziki and topping with the crisped pancetta piece.  Serve the cucumber salad on the side.