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Jamie Purviance

Lamb Burgers with Mint and Tzatziki

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    7 to 9 min.

Serves 4
Prep Time
25 min.
Grilling Time
7 to 9 min.

the Ingredients

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  • ½ unpeeled English cucumber, coarsely shredded on the large holes of a box grater
  • 180 millilitres plain Greek yogurt
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  • 1 garlic clove, minced
  • Kosher salt
  • Coarsely ground black pepper
  • 570 grams ground lamb
  • 2 tablespoons minced fresh mint leaves
  • 1 garlic clove, minced
  • 4 hamburger buns, split
  • 1 large, ripe beefsteak tomato, cut crosswise into thick slices
  • 4 leaves red or green lettuce

Special Equipment

  • box grater


  • 01 Place the grated cucumber in a fine-mesh strainer and press firmly to squeeze out the excess liquid, or wrap the grated cucumber in paper towels and squeeze out the excess liquid. Discard the liquid. Transfer the cucumber to a small bowl. Add the remaining tzatziki ingredients, including ¼ teaspoon of salt and ⅛ teaspoon of pepper, and stir to combine. Cover and keep refrigerated until ready to use, up to 8 hours.
  • 02 Combine the ground lamb, mint, garlic, 1 teaspoon of salt and ½ teaspoon of pepper. Then gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of the patties to keep them from forming a dome as they cook. Refrigerate until ready to grill.
  • 03 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 04 Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (70ºC), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut-side down, over direct heat.
  • 05 Season the tomato slices evenly with ¼ teaspoon of salt. Build each burger on a bun with a lettuce leaf, a tomato slice, a patty and tzatziki. Serve warm.