| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 cup white vinegar
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 1 tablespoon pickling spice
- 1 red onion, thinly sliced into rings
- 1 cup plain yogurt, strained
- 1/2 cup grated cucumber
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh mint
- 2 teaspoons lemon juice
- Kosher salt
- 1 1/2 pounds ground lamb
- 1/4 cup grated onion
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh parsley
- 2 tablespoons olive tapenade
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove, grated
- 1/4 cup crumbled feta
- 1/4 cup shredded mozzarella
- 4 onion rolls, toasted
- Butter lettuce, for garnish
Instructions
- For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks.
- For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time.
- For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour.
- Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side.
- Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 38 g |
| Cholesterol | 146 mg |
| Sodium | 1000 mg |
| Serving Size | 1 of 4 servings |
| Calories | 768 |
| Total Fat | 48 g |
| Saturated Fat | 21 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 38 g |
| Cholesterol | 146 mg |
| Sodium | 1000 mg |
Reviews
Delicious – I also like to put it in a pita pocket instead of a bun at times!
turned out terrific, definately will do again, really thought they were outstanding
This was delicious. I didn’t have mozzarella so I doubled the feta. I grated it right into the patty. Served it on a buttered oven toasted brioche bun. The tzatziki sauce and lettuce made it so fresh. The tapenade added a crazy amount of flavor! This is a keeper!
Soooo good. Kids loved them. I used half the salt and they were tasty. If you don’t go heavy on salt, you might want to adjust. But otherwise absolutely delicious. The Tzatziki sauce was amazing, so fresh!
WOW. Delicious!!!! GZ never fails!!!
OMG… I made this for dinner and it was delicious! I’m not big on lamb, but this was seasoned perfectly. All the different flavors and textures made this perfect! It was a nice change from your typical burger. Definitely keeping this recipe!
SOOOOOO good! One of the best lamb burger recipes ever! Lovely tzatziki, great pickled onions and the burgers are to die for. I like how the feta is cut with mozzarella, both for flavor and texture. I love this method for building the burgers using a ring (have one, used it, and he was right about this). I loved Geoffrey’s insightful cooking tips (chill these and let them set up and then cook…). All good. Highly recommend.
I’ve made these several times from this exact recipe, thank you Food Network! I don’t have a ring mold so I form my meat mixture into equal size balls, just a bit smaller than a regulation size baseball, then gently press down on them using a dessert plate (9 inches or 23 cm).
Yum these are so Good. I do not put the olive tapenade in them and I cook them a little bit longed than called for, I also just Plate then with fresh sliced tomato and big Lettuce leaf and wrap the (no bun) really healthy.
Delicious and easy to make. I didn’t make the pickled onions. My grocery store didn’t have olive tapenade, so I substituted chopped kalamata olives.