Greekish(?) Lamb Burgers

Lamb, feta, olives and pine nuts. They might not make lamb burgers quite like this in Greece but the ingredients are all from that direction and they really should.

Aside from the fact that the ingredients are all popular in that particular part of the world there is probably nothing very Greek about these burgers at all, but it’s a more interesting moniker than ‘Lamb and olive, feta, pine nut, rosemary and garlic burgers’. For that reason alone I am sticking with it.

I normally like to write a bit of a story to go with any recipes I post, but there really isn’t one here, it simply goes:

Saw a lamb burger recipe –> Suddenly felt hungry –> Mixed the ingredients around a bit –> Cooked it –> Found it was bloody excellent –> Decided to share.

There is nothing more to say other than that these are very very tasty, but really quite messy to eat. This is probably not a first date in a white shirt kind of burger.

Let’s make burgers

Ingredients

For the burgers

  • Minced lamb500 g
  • Feta125 g
  • Garlic cloves2
  • Black olives40 g
  • Pine nuts25 g
  • Fresh rosemary

to serve

  • Wild rocket & baby spinach
  • Tomatoes
  • Shallots
  • Flat leaf parsley
  • Salad dressing
  • Hummus
  • Greek yoghurt
  • Lemon juice
  • Soft bread rolls
  1. Lightly toast and then chop the pine nuts, chop the olives and dice the feta. It’s really up to you how finely you want to chop things – the rougher they are the more little flavour explosions you get as you eat them BUT the more likely your burgers are to fall apart a bit.

  2. In a large bowl combine the lamb and all of the chopped things. Crush the garlic and add, together with some finely chopped rosemary to taste (I use just under a tablespoon). Season with freshly ground black pepper and some sea salt.

  3. Mix until everything comes together, you are probably going to need to get your hands dirty but that’s all part of the fun. When it is all well mixed divide the mixture into either two mammoth burgers or four sensibly sized ones, wrap them in cling film and put them in the fridge for 30-60 minutes to firm up.

…meanwhile…

  1. Pour some greek yoghurt into a sieve and leave it over a bowl to strain – you will be amazed at how much liquid comes out over the next hour and what a thick velvety yoghurt you are left with.

  2. Thinly slice some tomatoes and very finely slice a shallot, add them to some washed rocket, spinach and parsley. Whip up a salad dressing from some olive oil, a splash of lemon juice and your favourite vinegar and set aside.

one hour later

  1. Fry the burgers in a little bit of olive or ground nut oil for 4-5 minutes on each side.

  2. Halve and lightly toast the buns, stir a little lemon juice into the strained yoghurt, and toss the salad in the dressing.

  3. Stack everything up – bun bottom, hummus, burger, salad, yoghurt, bun top.

finally

  1. Consume while hot, preferably with some retsina.

5 thoughts on “Greekish(?) Lamb Burgers

  • April 5, 2016 at 11:09 am
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    These look great!

    I might try and make a version of this but with tzatziki in place of the yoghurt. What kind of humus did you use?

    Reply
    • April 8, 2016 at 12:15 pm
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      How do you make tzatziki?

      I used to buy some really lovely tzatziki in a little deli round the corner but it closed down when they built a new supermarket on the same street.

      I think it is called progress?!

      Reply
      • April 9, 2016 at 3:08 pm
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        We will whip up a tzatziki recipe and publish it soon, but in the meantime…

        It’s really very simple.

        1. Strain yoghurt as you do for this recipe.
        2. Peel and de-seed a cucumber, before grating or finely slicing it, and hang it for a while in a tea towel or cloth to also strain out some of the water content.
        3. Combine the yoghurt and cucumber with garlic and lemon juice to taste, season with salt and add a dash of olive oil.
        4. Leave in the fridge for a couple of hours for the flavours to develop, and then serve sprinkled with some finely chopped fresh dill.

        Reply
  • April 8, 2016 at 10:44 am
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    Straining the yoghurt is really cool. I have started doing it overnight and eating the thick yoghurt with fruit for breakfast, it is so much better than just eating it straight as it comes.

    Reply

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