½ of a large cucumber, peeled, sliced long-ways in half and deseeded
1 cup Greek yogurt
1 tsp white wine vinegar
1 tsp dried dill
Peel and mince one small clove of garlic.
½ tsp sugar
5 ounces crumbled feta
1 heaped tsp chopped parsley
1 pound lamb mince
1 red onion
2 heaped tablespoons panko breadcrumbs
1 clove garlic, peeled and minced
½ tsp cumin
½ tsp Worcestershire sauce
1 ½ tsp olive oil
salt and pepper
4 burger rolls
large handful of baby spinach
reserved onions rings
To make the tzatziki, grate your cucumber into large pieces. Then, take the grated cucumber and squeeze out its juice over a clean sink or bowl.
In a medium bowl, combine the cucumber with the remaining tzatziki ingredients. Season to taste with sugar and/or salt. Cover and refrigerate until ready to serve.
In a small bowl, mix feta and chopped parsley. Set this mixture aside for the lamb burgers. In a large bowl, take the remaining ingredients and slightly combine them using your clean hands. Try not to over-mix the burger mixture, as it will make them less tender when cooked.
Separate the dough into four sections. Roll each section into a ball and then press your thumb down to create an indent in the center.
Use a heaped tablespoon of the feta/parsley mixture to stuff the hole.
Use your hands to seal the hole.
With lightly cupped hands, form the beef into a patty. Make sure to repeat this step until you have 4 patties total.
Grill each patty for about 7-8 minutes before flipping them over just once to cook evenly. If you’re using a griddle, first brush olive oil on the hot surface so your burgers don’t stick. Cook on medium-high heat for 8-10 minutes total.
After the patties have cooked, let them sit for a minute or two before adding to your burger roll along with tzatziki, baby spinach and red onion.