Tzatziki Sauce and Olive Tapenade on grilled Mediterranean lamb burgers

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I like a delicious burger. They are simple, hand-held devices that can adapt to any scenario, no matter how casual or fashionable.

When grilling season arrives, the same old burger might get tedious. That’s why we’ve upped the ante with our Mediterranean-inspired lamb burgers.

These burgers are bursting with Mediterranean flavors and the perfect solution for the burger blues. Homemade tzatziki sauce and olive tapenade take this burger over the top in terms of flavor. Let’s get started.

Why lamb burgers?

Grilled Mediterranean Lamb Burgers with Tzatziki Sauce and Olive Tapenade

Lamb is eaten considerably more widely across the globe than in the United States.

In the United States, the average annual meat intake is about.6 lbs. Center for Agricultural Marketing Resources

That compares to 26 pounds in Australia and about 28 pounds in Greece.

Lamb is a kind of red meat that is rich in iron, zinc, selenium, and vitamin B12. It has a strong flavor and a rich, meaty flavor. Pasture-raised, grass-fed, and grass-finished lamb has a gamey flavor but is high in delicious Omega-3 fatty acids.

Lamb is also a strong source of protein and may be included into practically any carnivorous diet in moderation.

Because it is so tasty, this dish will help to increase lamb consumption in the United States.

What is lamb meat?

Grilled Mediterranean Lamb Burgers with Tzatziki Sauce and Olive Tapenade

Lamb meat comes from a sheep that is less than a year old. In comparison to mutton, it is inherently soft and has a moderate taste profile.

Mutton is the flesh of a sheep that is more than a year old. Yearling mutton is a sheep that is older than a year but younger than two years.

Mediterranean flavors

The tastes of this burger are evocative of a gyro, but they work just as well, if not better, in burger form.

These tastes, heavy on the dill and accented with cucumber, feta, and a dash of basil, come together in the burger for one wonderful bite.

We’ll be producing our own tzatziki sauce, which may convince you to never buy it again.

The tapenade is created with kalamata olives, olive oil, capers, and anchovies, and it adds a tangy, lemony note to the burger.

Make the sauces

Begin by creating the sauces ahead of time so the flavors can mingle.

  • Combine the yogurt, feta, garlic, vinegar, dill, and cucumbers to make the tzatziki sauce. Season with salt and pepper. Place in the refrigerator until ready to serve.
  • In a food processor, add all of the ingredients for the olive tapenade and process until thoroughly incorporated. To taste, season with black pepper.

Make the burgers

Now that the sauces are done, it’s time to create the burgers.

Why smash?

There has long been discussion about whether or not to push burger patties while they cook. When grilling, it’s common wisdom not to crush burgers, and this is especially true when cooked on grates.

The rendered fats are forced out of the burger and onto the flames below when you press down on it while it cooks on grates over an open fire. Not only may this produce flare-ups and grill fires, but it also creates the ideal environment for a dry puck of charred meat.

Cooking on a flat surface, such as a griddle or frying pan, keeps the produced fat confined on the stovetop and allows it to disperse in and around the meat.

Rather of trickling down through the grill grates, the fluids cook up into the burger. This keeps the burgers moist and tasty while keeping the outside caramelized and charred.

Check out what Smashburger’s founder has to say about the smashing method.

Caramelize the onions

To begin, caramelize the onions. Heat the griddle over medium-low heat. While the oven is heated, split the onion in half and then slice the halves. Toss the onions in a little oil and a sprinkle of salt.

Add the onions once the griddle has reached temperature. After around 20-30 minutes, the onions should be golden brown. Keep an eye on them so they don’t burn. Once the onions have caramelized, remove them from the pan.

Cook the burgers

Meanwhile, divide the lamb into pound chunks and shape into balls. Turn the griddle to high heat and space the lamb at least four inches apart on the griddle top.

Smash the meat into the griddle, ideally with a burger press, but a spatula will do.Press the initial spatula into the meat with another spatula or other kitchen object, such as a wooden spoon, so it smashes into the griddle. Hold the smash for around five seconds to let it to sear on the griddle top. Season with salt and pepper to taste.

Allow the meat to cook undisturbed for 2-3 minutes, or until juices flow out of the tops of the patties. This is your flip queue. Scrape the charred burger off the stovetop with a spatula and turn it. Season with salt and pepper to taste.

Crumble feta cheese on top of each burger, gently pushing it into the meat.

To melt the feta, set a small quantity immediately on the burner until it begins to melt. The melted cheese may then be topped onto the burger using a spatula.

Allow the burgers to cook for a further 2 to 3 minutes for medium. Remove them and cover with foil.

Toast the buns

Reduce the griddle heat to medium and wipe away any excess grease with a paper towel.

Melt the butter on the griddle until it’s bubbling, then dip each bun cut side down into it.

Toast the buns lightly till golden brown. Approximately 2 minutes.

Build the burgers

On the bottom of one bun, spread a thin coating of olive tapenade. After that, add a leaf of butter lettuce and the lamb burger patty. Spread the burger with tzatziki sauce and top with caramelized onions, dill pickles, and sliced tomato. Serve garnished with a sprig of dill.

This burger has a lot going on, but the flavors build on one another, highlighting the lamb as the star of the show. This burger is a refreshing break from the usual weekend grilling session.

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