Ever since we went to the Greek Festival in New Orleans, I’ve wanted to try my own versions of some of the (lots and lots of) food we ate there. One of the best things we sampled was the Goat Burger. It was so flavorful, with the meat perfectly balanced by Greek spices and a tangy yogurt-feta dressing. I had to give it a try.
Goat is a little hard to come by, so I went with lamb. I’m sure these would be great with ground beef or turkey, too.
Greek Lamb Burgers with Balsamic-Glazed Onions & Mushrooms and Feta Tzatziki
Greek Lamb Burgers:
- 1.5 pounds ground lamb
- Half of a large onion, roughly chopped
- 2 cloves garlic, peeled
- 1 tablespoon cumin
- 2 tablespoons fresh oregano leaves
- 4 tablespoons fresh mint leaves
- Juice of half a lemon
- Salt and pepper to taste
- 4 hamburger buns
- 2 cups mixed arugula and spinach
Combine onion, garlic, cumin, oregano, mint, lemon juice, salt, and pepper in a food processor. Blend until onions are very fine.
Add mixture to lamb and combine until evenly distributed.
Form into four patties.
Grill burgers about 5 minutes on each side over medium heat.
Balsamic-Glazed Onions & Mushrooms
- 1 large onion, sliced into half-moons
- 1 cup mushrooms, sliced
- 1 tablespoon olive oil
- Balsamic glaze (I used Trader Joe’s, but this Martha Stewart recipe looks easy and delicious!)
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried
- Salt and pepper
Place onions and mushrooms on a sheet of aluminum foil, leaving of plenty of room around the edges.
Drizzle with olive oil and balsamic glaze. Season with thyme, salt, and pepper.
Fold the foil into a packet.
Grill for 15-20 minutes, until onions are soft.
adapted from David Lebovitz.
- 2 cups Greek yogurt
- 1 cup feta
- 2 medium cucumbers, peeled, seeded, and chopped
- 1 clove garlic, minced
- Large handful chopped fresh dill
Mix ingredients together and chill until ready to use.
Toast buns on the grill.
Dress burgers with tzatziki, onions, mushrooms, arugula, and spinach.
Go to town!
I served these with the wonderful Baked Sweet Potato Falafel from Glow Kitchen, and we had grilled apricots and frozen Greek yogurt for dessert.