Ontario Tzatziki Lamb Burger with Greek Salad
Preparation time:
20 minutes
Cooking time:
10 minutes
Makes:
4 Servings

Cooking Method

Pan-fry

Directions

 This Ontario Lamb Burger recipe, created by Molly Leblanc of Conestoga College, was the 1st place winner at the Ontario Lamb Recipe Challenge 2016. 

Cooking Directions

1. Tzatziki sauce: In a medium bowl mix all ingredients together until well combined. Refrigerate until burgers are ready to serve.

2. Burger: In a large bowl mix together lamb, salt and pepper, garlic, onion, Tzatziki, egg, sundried tomatoes, oregano, chili flakes. Split into 4 portions and shape into 1-inch thick burgers. Heat oil in a large pan over medium heat. Cook burgers for around 7 minutes on each side, or until burgers are cooked through. Serve on a bun topped with feta cheese, Tzatziki, baby spinach and a slice of green tomato.

3. Greek Salad: In a medium sized bowl, mix together all salad ingredients. Refrigerate until ready to serve.


Ontario Tzatziki Lamb Burger with Greek Salad

Ingredients

  • For the tzatziki sauce:
  • 32 oz (1 L) low fat Greek yogurt
  • 2 cloves garlic, minced
  • 2 tbsp (25 ml) lemon juice
  • 1 tbsp (15 ml) lime juice
  • 2 tsp lemon zest
  • 1 tsp lime zest
  • 2 tsp (10 ml) olive oil
  • 1 tbsp fresh dill, minced
  • 1 tsp (10 ml) honey
  • 1/2 tsp fresh mint, minced
  • Salt and freshly ground black pepper, to taste
  • For the burger:
  • 1 lb (500 g) ground Ontario lamb
  • 1/4 tsp each, salt and pepper
  • 2 cloves garlic, minced
  • 1/4 cup onion, diced
  • 1 cup Tzatziki sauce, divided
  • 1 egg
  • 1 tbsp sundried tomatoes, chopped
  • 1/4 tsp chili flakes
  • 1/4 tsp dried oregano
  • 2 tsp (10 ml) olive oil
  • For the Greek salad:
  • 1 red onion, diced
  • 6 oz black olives
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 cup crumbled feta cheese
  • 2 heirloom tomatoes, diced
  • 1/2 cucumber, diced
  • salt and freshly ground black pepper, to taste
  • To serve the burger:
  • 4 buns, sliced
  • 1/2 cup crumbled feta cheese
  • 1 cup baby spinach
  • 4 slices of green tomato, fried