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Juicy Lamburgers with Feta, Mint Tzatziki, and Roasted Peppers

La Faguette
Lamburger. Lamburguesa. Lamburghini. I LOVE LAMB!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek-Inspired
Servings 2 people

Ingredients
  

FOR THE MINTZIKI!

  • ¼ c + 2 Tbsp Fage Greek yogurt
  • ½ tsp olive oil
  • ¼ tsp red wine vinegar
  • ¼ cup grated cucumber (juice and all)
  • 1 Tbsp finely chopped mint
  • ½ tsp finely chopped fresh dill (or ¼ tsp dried dill)
  • ¼ tsp finely chopped garlic
  • ¼ tsp lemon zest
  • kosher salt
  • black pepper

FOR THE LAMBURGERS!

  • 1 pound ground lamb
  • 2 slices American cheese
  • veg or canola oil, something with a high smoke point

FOR THE FIXINS!

  • potato buns
  • shredded iceberg lettuce
  • jarred roasted red pepper, sliced
  • feta cheese crumbles
  • thinly sliced red onion

Instructions
 

FOR THE MINTZIKI!

  • Let's make the mintziki first so the flavors have time to make out. This can be made the day before and stored in the fridge. Also, you may want to double the recipe if you're a REALLY sauce bitch, or want extra sauce for your fries!
    Combine yogurt, olive oil, red wine vin, cucumber, mint, dill, garlic, and lemon zest in a medium bowl. Mix well to combine and season to taste with salt and pepper.
    Set aside. This should be served as close to room temperature as possible so it doesn't cool down our burgies.

FOR THE LAMBURGERS!

  • Preheat a very large pan or griddle over medium-high heat. Make sure it's dry and nothing is in it. You don't want it on the highest setting, but it needs to be hotter than if you were gonna sauté some veggies.
  • While your cooking surface is preheating, divide the ground lamb in half and form 2 big ol' pub patties, about 5½ inches in diameter. Season top of patties well with salt and peps.
  • Make sure your pan is piping hot. Drop some oil in it and immediately plop lamburgers on top, seasoned side down, ass up. It should sizzle hard.
  • Cook for 4-5 minutes (4 for me produced a beautiful medium well center), seasoning unseasoned side well with salt and pepper.
  • Flip and add a slice of American to each patty, cooking on second side for another 4-5 minutes as well.
    If you're nervous, cook to an internal temp of 160°!
  • Rest burgers on a flat surface while you gather the fixins and toast your buns, huns (preferably in the grease from the burgers)!

THE BUILD!

  • From the bottom, up: bottom bun -> mintziki -> lettuce -> roasted red pepper -> feta cheese -> lamburger patty -> red onion -> top bun schmeared with more mintziki! I LOVE LAMB!!!

Notes

Set up your ‘mise en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
OMG DID YOU MAKE THIS?!? 
Tag @la_faguette_ on IG and hashtag it #lafaguette !
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