Outdoor cooking is one of the best ways to embrace and celebrate the warmer temperatures now coming upon us.
Greek cuisine is one of my all-time favourites, and this personal recipe of mine for Greek Burgers is sure to be a hit at your next backyard cookout.
Feel free to replace the lamb with beef, if youâ€™re not a lamb lover â€“ but I personally love the flavour of lamb in this recipe.
Fresh herbs are a must. This is not a recipe for utilizing your spice rack. Happy cooking!
â€¯Greek Lamb Burgers
Originally prepared for Lepp Farm Market â€“ www.leppfarmmarket.com
Recipe created by Chef Dezâ€¯â€“ www.chefdez.com
500g lean ground lamb (or lean ground beef)
1 large egg
7 garlic cloves, crushed to a paste
3 tbsp finely chopped fresh oregano
2 tbsp finely chopped fresh rosemary
1 tsp salt
1/2 tsp ground pepper
100g feta cheese, crumbled fine
Mix all ingredients in a bowl and divide equally into four portions.
Shape each portion into a burger patty.
On a preheated BBQ, grill the burgers over medium heat until cooked through, or alternatively, in a preheated pan over medium heat. Approximately 4 to 5 minutes per side, but an instant-read thermometer is the way to go: 71ÂºC (or 160ÂºF).
Serve with Tzatziki and lettuce â€“ and optional tomato â€“ on your favourite burger buns.
Makes 4 burgers
Recipe created by Chef Dezâ€¯â€¯
â€¯1/2 long English cucumber, grated
250g plain yogurt
2 garlic cloves, crushed to a paste
1 tbsp finely chopped fresh dill
1/2 tbsp extra virgin olive oil
Salt and pepper to season
Do not peel the cucumbers, as the skin adds a lot of colour.
Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture.
Place drained cucumbers in a bowl, and add all the other ingredients; stir to combine.