Feta Stuffed Lamb Burgers
A while ago I mentioned I went on a trip to the International Market and found some great new ingredients. After a great recommendation from my neighbor, Ruvy, I purchased a new brand of feta cheese– Sütdiyarı: BeyazPeynir (Picture of the feta you must find!)
There is nothing else like fresh feta cheese. It is tangy, creamy, salty, and delicious. The first time I tried it, I simply sprinkled a little on a side salad and I was obsessed. I knew I wanted to take full advantage of this miraculous find.
I love Mediterranean flavors and food; it is fresh, light, and versatile. Last night I wanted a Mediterranean-themed dinner, complete with baba ghanoush, olives, tzatziki, and chicken and lamb Greek burgers. Okay, so maybe I made it slighty inauthentic… But I was dying to put a new spin on Stuffed Burgers… Greek Style!
I used ground lamb for the adventurous and ground chicken for the not so adventurous. I stuffed as much of that creamy, fresh feta cheese the burgers would allow and topped it with tzatziki sauce, red onions, and tomatoes.
I am just so happy right now.
Feta Stuffed Lamb Burgers inspired by Closet Cooking:
2 pounds ground lamb
½ small onion, finely chopped
4 cloves of garlic, chopped
1 teaspoon oregano, dried
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon olive oil
Zest of 1 lemon
Salt and pepper, to taste
- Mix the lamb, onion, garlic, oregano, dill, mint, lemon zest, olive oil, salt and pepper in a bowl.
- Form 1o even thin patties, about ½ inch thick. Place feta cheese in the center of 5 patties. Top each patty with another patty and seal the edges.
- Grill burgers over medium-high heat, flipping once until cooked through.
- Top burgers with tzatziki, sliced red onion, and tomato.
Tzatziki Sauce by Closet Cooking:
1 cup Greek yogurt or strained yogurt
1 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
4 cloves garlic (minced)
2 tablespoons chopped fresh dill or mint (optional)
2 tablespoons lemon juice
1 splash ouzo (optional)
Salt & pepper to taste
- Mix everything and let chill in the fridge for an hour or more to let the flavours mingle.
- Serve with pita bread or on top of lamb burger.