Greek Lamb & Feta Burgers + Easy Tzatziki

Greetings from Texas! I know, it has been ages. I am sure many of you are wondering if I just forgot about Plum Pie completely in a heat-induced memory coma. Fear not, I could never forget! But I am just now beginning to feel like a normal person again after the move. The good news is that Andrew the H, Henry the dog, and I are finally moved in and semi-settled at our new house. We made the journey in less than a week with two stops, two very full cars, one adorable dog, and lots of Wendy’s kids meals (Admit it. You love the mini frosty, too.). And once I found the Casey Anthony trial on Sirius XM’s HSN radio channel, the trip just flew by. Okay, that is a slight exaggeration, but it did provide some fascinating road trip entertainment.

And boy did we get a “warm” welcome in Dallas (that was for you Andrew). Yep, it’s like we hit a heat wall as soon as we crossed the Arkansas border. Not a single day below 100 degrees. Not a single night below 85 degrees. Not one single raindrop for months. I know. I admit that at times, I am one to exaggerate, but this is no exaggeration. I would never embellish a matter as serious as this.

Let me paint a picture. Have you ever put your hand inside a really, really hot oven—you know, it lingers in there a bit when trying to pull something out? Well, that, that my friends is what it feels like in Dallas. One gigantic 425° oven with no break in sight. In fact, the weather lady had the nerve to say this morning that it may not end until October. The nerve!

So, I hope you can forgive me for the lack of posts lately. I really had grand plans to post these Spicy Greek Lamb & Feta Burgers around the Fourth of July (wouldn’t that have been perfect?!). And then AT&T had other plans, and well, we didn’t get internet for ten very, very long days. Another kind of torture, trust me. And my mental clarity is not at its peak in this heat. But at least we have A/C, right?

Even though the heat is quite oppressive, I’m not afraid of turning on the oven! And these burgers are perfect because you can cook them indoors on a grill pan or under the broiler or outdoors on the grill. I have had an obsession with lamb burgers ever since indulging in the best lamb slider at my favorite Greek restaurant on the planet—Cava Mezze. Unfortunately, this spot happens to be in D.C. so I had to come up with my own version. And it is seriously tasty! The secret ingredients? Allspice for warm flavor and serrano peppers for heat. All topped with a refreshing yogurt sauce that is both healthy and delicious. This may be your new favorite burger!

Thanks for your patience with Plum Pie over the past few weeks!

Greek Lamb Burgers
Inspired by Cava Mezze’s Lamb Sliders with Harissa

{Makes 4 to 6 burgers}

1/3 cup diced red onion
2 garlic cloves
2 serranos or jalapeno peppers, minced*
1 tablespoon minced mint leaves
1 large egg, beaten
1/4 lb feta, crumbled plus 1 tablespoon of feta water
1/4 teaspoon allspice
salt and pepper
1 lb ground lamb
6 whole wheat dinner rolls (or 4 hamburger buns)

Fixin’s: Sliced tomato, sliced red onion, lettuce, pickled jalapenos, easy tzatziki (below)

*Serranos are spicier and jalapenos are a little milder. We use serranos around here and a little spice works really well with the tzatziki. If spice makes you squeamish, then use jaalapenos, take the seeds out, or even take them out altogether. 

Mix all ingredients except lamb in a large bowl until combined. Using your hands, mix the lamb into the spice mixture. Be careful not to overmix or burgers will be a little tough.

Using your hands, form six burger patties for lamb sliders or four patties for quarter-pound greek lamb burgers.

Preheat your grill or grill pan. When hot, place burger patties on grill and grill for about 4 minutes until a nice crust forms. Flip the patties and cook the other side for another 4 minutes. Remover burgers and let sit for 10 minutes.

While burgers rest, grill your hamburger buns. When making sliders, I pick up a package of whole wheat dinner rolls because they are the perfect size for my minis and taste delicious. You could also use pita bread (warm before serving), your favorite hamburger bun, or english muffins. So whatever bread you are using, cut in half and grill cut side down in the delicious lamb burger juices. Cook for a few minutes until the bottom is toasted and there are pretty grill marks. Be careful not to burn.

Assemble your greek lamb and feta burgers! Place lettuce, tomato, red onion, and a burger onto one side of the bun. Top with a heaping spoonful of tzatziki sauce!

Easy Tzatziki
1 cup Greek yogurt
1/2 English cucumber, finely grated
1 garlic clove, minced
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon of your favorite fresh herb (I’ve tried mint, chives, and basil with great results!)

Put grated cucumber in a fine mesh strainer over a bowl. Let drain for at least 30 minutes. Discard cucumber water or save for cocktails or another use.

In a medium bowl, mix drained, grated cucumber with the rest of the ingredients. Season with salt and pepper. Refrigerate until ready to use.

Enjoy!