Chef Alex Jimenez
The Farmers Union
San Jose, Calif.
Lamb burgers are growing as a menu choice, often paired with Middle Eastern or Mediterranean flavors. At Farmers Union restaurant, the grilled patties are topped with tzatziki—the garlicky spread made with yogurt, cucumbers and herbs. While certain cuts of lamb can be pricey, ground lamb is a cost-effective way to introduce this red meat to the menu.
1 1/2 cups plain Greek yogurt
3/4 cup peeled and finely chopped cucumber
1 tbsp. white wine vinegar
3 tsp. finely chopped fresh mint
3 tsp. finely chopped fresh dill
2 tsp. extra virgin olive oil
2 garlic cloves, minced
Salt and pepper, to taste
5 lbs. ground lamb
1 cup red onions, sautéed
2 tbsp. chopped garlic
1 tbsp. salt
1 tsp. ground black pepper
1/3 cup fresh parsley, finely chopped
Red pepper feta cheese
1. For tzatziki spread: In large bowl, mix together yogurt, cucumber, vinegar, mint, dill, oil, garlic, salt and pepper; let stand at least 4 hours. If needed, add more cucumber to thicken.
2. In large bowl, mix together lamb, onions, garlic, salt, pepper and parsley. Form into 8-ounce patties. Grill on high heat for 4 minutes on each side.
3. To serve, place lamb patty on a peasant roll layered with tzatziki spread, red pepper feta, onions and tomatoes.
Photo courtesy of the American Lamb Board