Grilled Lamb Burgers with Maine-ly Drizzle Tzatzki Sauce
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Grilled Lamb Burgers with Maine-ly Drizzle Tzatzki Sauce
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Category
Lunch - Brunch - Dinner
Servings
4
Prep Time
2 hours
Cook Time
6 hours
Ingredients
Nick's Tzatziki (Greek Yogurt and Cucumber Sauce)
- 3 cups Greek Yogurt
-
3 tablespoons Maine-ly Drizzle Sicilian Lemon or Lemongrass Mint Balsamic
- 1 garlic clove, chopped
- 2 medium cucumbers, seeded and diced
- 1 tablespoon kosher salt for salting cucumbers
- 1 tablespoon finely chopped fresh dill or mint leaves for a slightly different version)
- Kosher salt and fresh ground black pepper to taste
Grilled Lamb Burgers
- 1 pound lean ground lamb
- 1 pound lean ground beef
-
3 tablespoons Maine-ly drizzle Lavender Balsamic Vinegar [Save 1 tablespoon for brushing on burgers while grilling]
-
3 teaspoons Maine-ly Drizzle Herbes Olive Oil
- 1 package large burger buns or Kaiser Rolls
- Salt & pepper to taste
Directions
Nick's Tzatziki (Greek Yogurt and Cucumber Sauce)
Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. Or, use the small seedless cucumbers and skip this step.
Slice cucumbers, then put in a colander, sprinkle on 1 tablespoon salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
In food processor with steel blade, add cucumbers, garlic, Maine-ly Drizzle Sicilian Lemon or Lemongrass Mint Balsamic Vinegar, dill or mint, and a few grinds of black pepper.
Process until well blended, then stir this mixture into the yogurt.
Add salt if needed.
Place in the refrigerator for at least 2 hours so flavors can meld, before serving.
Grilled Lamb Burgers
- 1 pound lean ground lamb
- 1 pound lean ground beef
- 3 tablespoons Maine-ly drizzle Lavender Balsamic Vinegar [Save 1 tablespoon for brushing on burgers while grilling]
3 teaspoons Maine-ly Drizzle Herbes De Provence
- 1 package large burger buns or Kaiser Rolls
- Salt & pepper to taste
Preparation
Combine ground beef, ground lamb, 2 tablespoons Lavender Balsamic Vinegar and 2 teaspoons Herbes Olive Oil in a bowl and shape into 4-6 patties, depending on desired size of the burgers.
Place on prepared charcoal or pre-heated gas grill.
Brush burgers with 1 tablespoon Maine-ly Drizzle Lavender Balsamic Vinegar before flipping the burgers.
Cook burgers until they have reached your desired doneness. Lamb, like beef, may be cooked rare - well done.
Brush buns with remaining 1 teaspoon Maine-ly Drizzle Herbes Olive Oil and toast on grill before serving.
In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.
Pour in the wine and simmer for another couple minutes and then add cup of hot water. Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low.
After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones. Cover to keep warm.
Strain and de-fat the braising liquid. Place in a small saucepan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. Pour the reduction over the lamb shank placed atop a bed of mashed potatoes.