Keto Greek Lamb Burgers with Tzatziki

Ingredients

• about 680 g Ground Lamb
• 1/4 medium Red Onion
• 2 cloves Garlic
• 1 tsp Dried Oregano
• 1 tsp Dried Mint
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1 cup Full-Fat Greek Yogurt
• 1/2 medium Cucumber
• 1 tbsp Lemon Juice
• 1 tbsp Dill
• 8 large Lettuce Leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g ground lamb, 1/4 medium red onion (finely minced), 2 cloves garlic (minced), 1 tsp dried oregano, 1 tsp dried mint, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently with your hands until just combined; do not overmix.
2. 2Divide the lamb mixture into 4 equal portions and gently form each portion into a patty, about 1.905 cm thick. Press a slight indentation in the center of each patty to prevent them from puffing up during cooking.
3. 3Preheat your grill to medium-high heat, aiming for a temperature between about 205°C and about 230°C (200°C to 230°C).
4. 4Place the 4 lamb patties on the preheated grill. Grill for 5-7 minutes per side. The burgers are cooked through when they reach an internal temperature of 71°C and have a nice char on the outside.
5. 5While the burgers are grilling, prepare the tzatziki sauce. Grate the 1/2 medium cucumber. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze firmly to remove as much excess liquid as possible.
6. 6In a medium bowl, combine the 1 cup full-fat Greek yogurt, the squeezed grated cucumber, 1 tbsp lemon juice, and 1 tbsp dill. Stir until well combined.
7. 7Let the grilled lamb burgers rest for 5 minutes after removing them from the grill. This allows the juices to redistribute, making the burgers more tender.
8. 8Serve each of the 4 lamb burgers on one of the 8 large lettuce leaves. Top each burger generously with the prepared tzatziki sauce.

Related Guides