Greek Lamb Burgers with Tzatziki {Gluten-free and Paleo-friendly}
Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
gluten-free, grain-free, paleo-friendly, dairy-free optional, nut-free, AIP-optional
Ingredients
  • 1 pound grass-fed ground lamb
  • 1 garlic clove minced or 1 teaspoon garlic powder
  • 2 tablespoons finely chopped fresh mint
  • 2 tablespoons finely chopped fresh dill
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2- 4 ounces crumbled sheep's milk feta cheese, (optional)
Tzatziki Sauce
  • 2 cups full fat greek yogurt (you can also use non-dairy yogurt)
  • 1 cup cucumber, peeled, seeds removed and finely diced
  • 2 cloves garlic, finely minced
  • 2 tablespoon fresh dill, roughly chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar
  • sea salt and black pepper, to taste
Suggested Burger Toppings:
  • thinly sliced red onion
  • lettuce, arugula or spinach
  • thinly sliced tomatoes
  • additional feta
  • tzatziki sauce
  • cornichon pickles (or other pickles)
Instructions
  1. Make the tzatziki. Drain the yogurt by placing it into a sieve/strainer lined with cheese cloth or several layers of sturdy paper towels, and set over a bowl. Once the yogurt has drained for at least one hour, discard the liquid. Place the chopped cucumber in a tea towel or a bunch or sturdy paper towels and squeeze to remove the liquid; discard the liquid. In a medium bowl, combine the drained yogurt, drained cucumber, garlic, fresh dill, lemon juice, olive oil, vinegar, salt and pepper. Stir well. Refrigerate, covered, until ready to use. The tzatziki can be stored in the refrigerator in an airtight container for up to a week.
  2. Make the burgers. In a large bowl add all of the burger ingredients except the lamb and mix well. Add the ground lamb and with your hands, lightly bring all the ingredients together, being mindful not to overwork the mixture. Form the meat into 4 patties of even thickness.
  3. Meanwhile, light the grill, clean and lightly grease the grates. Cook the burgers for 5 to 6 minutes per side or until cooked to your desired doneness. Prepare your lettuce wraps or toast your buns, if you are using and you'd like.
  4. Top each bun bottom or lettuce wrap with a burger. Top with tzatziki and any other desired toppings. Cover with bun tops or additional lettuce, pressing firmly to compact. Enjoy!
Notes
I generally prefer a lettuce wrapped burger, myself, but when I am opting for gluten-free buns, I use either Bread Srsly's Sourdough Rolls or Canyon Bakehouse Hamburger Buns

You can swap in fresh oregano, parsley, chives or any other fresh herbs, you prefer.

If you can do pita pockets, these would be great in pita, or make the burgers as smaller sliders and do a few per pita pocket.

These burgers can also be pan-fried.
Recipe by Tasty Yummies at https://tasty-yummies.com/greek-lamb-burgers-with-tzatziki/