Feel like a Greek burger? Try this lamb burger with tzatziki sauce.
Recipe by Charlie Ayers from his cookbook, Food 2.0: Secrets from the Chef Who Fed Google.
Read our review of Food 2.0.
- 1 pound ground lamb
- 1 teaspoon minced garlic
- 1/2 teaspoon ground cloves
- 1 teaspoon ground cumin
- Kosher salt and fresh ground pepper
- 1 tablespoon olive oil
- 4 artisan-style hard rolls
- 4 handfuls of baby spinach leaves
- For the marinated onions:
- 1/2 red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon unrefined light brown sugar
- For the sauce:
- 1 inch piece of English cucumber, coarsely grated
- 1/4 cup Greek-style plain yogurt
- 1/4 teaspoon garlic
- 2 tablespoons chopped fresh mint leaves
- 1 Put the lamb in a bowl and add the garlic, cloves, cumin, and plenty of freshly ground black pepper. Mix with your hands until well combined, then shape into four burgers. Chill until ready to cook.
- 2 Mix the red onion with the vinegar and sugar. Let marinate while you prepare the sauce. Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint, and a little salt and pepper. Chill.
- 3 When ready to eat, heat a ridged cast-iron grill pan. Sprinkle the burgers with a little kosher salt and brush with olive oil. Cook the burgers until browned and cooked through, 3-4 minutes on each side.
- 4 Meanwhile, split the rolls and toast them. When the burgers are cooked, assemble your creation with baby spinach leaves, tzatziki sauce, and the drained marinated onions.