This easy and tasty burger channels Greek flavours with its garlicky and tangy yogurt tzatziki topping. Serve with Paleo-friendly, gluten-free buns (get the recipe here).
Lamb Burger 3 lbs ground lamb
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
3 tablespoons fresh lemon juice
5 cloves garlic, minced
3 tablespoons extra virgin olive oil
3/4 teaspoon sea salt
1/4 teaspoon cracked black pepper
Tzatziki 1 1/2 cups dairy free plain yogurt
3/4 cup cucumber, peeled, seeded and diced
2 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 cloves garlic , minced
2 teaspoons red wine vinegar
2 teaspoons chopped fresh dill
to taste salt and pepper
In a large bowl, mix the meat with rosemary, oregano, lemon juice, garlic, olive oil, salt and pepper.
Cover and let sit at room temperature while grill heats to medium heat.
Meanwhile mix yogurt, cucumber, olive oil, lemon juice, garlic red wine vinegar, dill and salt and pepper together to make tzatziki.
Form the ground lamb mixture into 8, 3/4 inch thick patties.
Grill for 4 minutes per side or until internal temperature reaches 160 F.
Assemble burgers with paleo buns, lettuce, tomato, onion and tzatziki.