Greek · Dinner
Greek Lamb Burger
A grilled lamb-and-chickpea patty seasoned with garlic, oregano and cumin, mixed with crumbled feta cheese. Topped with cool cucumber-dill Greek yogurt tzatziki, served on a toasted whole-wheat bun with tomato, red onion and arugula.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
589Calories
54.2gProtein
29.1gFat
33.8gCarbs
8.1gSugar
6.9gFiber
1215mgSodium
183mgChol
12.4gSat Fat
870mgPotassium
330mgCalcium
5.4mgIron
3.1mcgVitamin B12
9.2mgVitamin C
Goes well with
Greek Lager Beer (e.g. Mythos or Alpha)
local
Greek Coffee (Elliniko)
international
protein-rich
high-fiber
egg-free
gluten-free-adaptable
high-protein
Instructions
1
Prep
Combine ground lamb, drained canned chickpeas, crumbled feta, minced garlic, dried oregano, ground cumin, salt and pepper; mix and shape into one patty.
2
Chill
Rest the patty in the refrigerator for 10 minutes to firm up and hold together.
3
Sear
Grill the patty on medium-high heat for 4 minutes per side until deep brown crust forms and internal temperature reaches 160°F.
4
Toast
Place split bun cut-side down on grill pan over medium heat for 1 minute until golden and crisp.
5
Plate
Mix Greek yogurt with diced cucumber, fresh dill and lemon juice into tzatziki; spread on bottom bun, layer with arugula, tomato, red onion and patty, top with tzatziki and close with top bun.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground lamb
- 3.6 oz100g canned chickpeas
- 2.2 oz60g feta cheese
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 cup120g Greek yogurt
- 1/2 cup120g cucumber
- 2 tsp2 tsp fresh dill
- 1 tsp1 tsp lemon juice
- 22 whole-wheat hamburger bun
- 44 tomato slices
- 44 thin red onion slices
- a small handful of arugula
