Easy Savoury Lamb Burgers. The past few mornings have been quite crisp and cool. So it’s time to dust off those boots hiding in the wardrobe and start donning my scarves.
Other than the weather cooling down, the next few weekends are something to look forward to. Although technically not the weekend, tomorrow night is my friend’s Launch Party, which I’m really looking forward to going to with a few friends. The following weekend is a wedding, and the week after. I’m somewhere catching up with some girlfriends.
Despite having busy weekends and weeknights, I’m trying to be good about cooking with limited time. Last night after I got home from an über sweat session at spinning, I wanted to whip up something that was protein-rich and quick. I was also craving hummus and tzatziki, so savoury lamb burgers fit the bill.
Although this Savoury Lamb Burgers recipe calls for using a (non-stick) frying pan, you can also use a grill pan or a barbecue grill. It wasn’t outdoor grilling weather, nor could I be arsed with cleaning a cast-iron grill pan after use.
Savoury lamb burgers are super simple and are ready in no time. The key to these lamb burgers is to ensure that they are packed tightly when rolled into a ball before pressing into patties. If it’s not a tight ball, you risk the burgers falling apart while you handle them to and from the pan.
Rosemary and lamb are like a match made in heaven (or on your tongue), and the added onion and garlic give the burger a lovely piquancy. When you place the hot savoury lamb burgers on top of the tzatziki, the sauce melts into both the pita and burger, infusing both with the delicate but tangy cucumber flavour. Aside from being vegetarian or vegan, there’s no reason not to make this nom-inducing dish tonight… Bon Appétit!
Easy Savoury Lamb Burgers
- 1 tablespoon olive oil extra virgin
- 1 pound ground lamb
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 pinch sea salt to taste
- 1 pinch pepper to taste
- 1 large egg
- 1 cup sun-blushed tomatoes
- 1 cup olives your choice
- 1 cup feta roughly chopped
- 4 round pitas white, whole wheat, seeded – your choice
- ½ cup tzatziki
- 1 small bag baby leaf salad
- Warm a frying pan on medium-high heat, and lubricate the cooking surface with olive oil
- In a large bowl, combine the lamb, onion, garlic, rosemary, a pinch of salt, a couple of pinches of pepper, and the egg.
- Using your hand(s), mix all the ingredients really well to ensure every bite will have a bit of everything.
- Divide the mixture into four portions, roll into tight balls, then shape into approximately 1-inch deep patties
- Carefully place the patties into the frying pan, and cook for about 4-5 minutes on each side.
- As the burgers are cooking, pop the pitas into a toaster to quickly heat them up.
- Plate the pita, and place approximately 2 tbsp of tzatziki in the middle of each pita
- Once the burgers are cooked to your desired “doneness” (I prefer medium-rare), remove from heat and place on top of tzatziki
- Sprinkle feta and tomatoes on top of the burgers
- Garnish with a salad topped with feta, olives, and a sprig of fresh rosemary, and enjoy!