Time
45 min
Serving
4 persons
Calories
808
These lamb and beef burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time).
Ingredients
- ground lamb: 1 pound
- ground beef: 0.5 pound
- fresh mint: 3 Tbsp (chopped)
- fresh ginger root: 1 tsp (minced)
- garlic: 1 tsp (minced)
- salt: 1 tsp
- ground black pepper: 0.5 tsp
- Greek yogurt: 1 container (16 ounce container)
- lemon, zested: 0.5 piece
- clove garlic: 1 piece (minced)
- salt: 0.5 tsp
- sweet onion: 1 piece (cut into 1/2 inch slices)
- slices green tomato: 4 piece
- ciabatta sandwich rolls, sliced horizontally: 4 piece
- feta cheese: 1 pack (8 ounce pack, sliced)
- baby arugula leaves: 8 piece
Metric Conversion
Stages of cooking
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Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
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Make the patties: Mix ground lamb, ground beef, mint, ginger, garlic, salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape into large patties. Set aside.
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Make the sauce: Mix Greek yogurt, lemon zest, garlic, and salt in a bowl; cover and refrigerate.
-
Cook burger patties on the preheated grill until cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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While burgers are cooking, get ready to assemble: Place slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
-
Spread yogurt sauce over sliced ciabatta rolls. Continue assembly by placing each burger patty on a roll. Divide feta cheese slices over the patties. Top each with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.
