Juicy lamb burgers with tzatziki (zucchini tzatziki), stuffed with feta cheese, topped with a tomato, arugula and served with grilled baby potatoes with fresh herbs.
Burgers are a a food I tend to eat more of in the summer because it is so easy to grill. Because of this sometimes I get sick of them and search for different types of burgers to add some variety. I made Chicken-Cilantro Burgers with Chipotle Ketchup last month and now a recipe for Lamb Burgers with Zucchini Tzatziki.
These lamb burgers with feta and tzatziki are special because they are stuffed with cheese. Feta cheese. This provides a melty and tasty surprise as you bite into the middle of your burger. If you are like me then you cut your burger in half before you eat it so you can look at all the beautiful layers. Want low-carb? Leave the bun off and serve over arugula.
Tzatziki is typically made with cucumbers instead of zucchini. However, my garden did not do well with cucumbers and I seem to have an endless amount of zucchini growing. The swap in using zucchini was perfect and made a great topping for these lamb burgers! The zucchini tzatziki had all the flavors and more than a cucumber based sauce. This zucchini tzatziki also has dill, garlic, lemon, and greek yogurt! I was dipping the potatoes in the zucchini tzatziki and it was delicious!
Not feeling the lamb? Swap it out for your favorite ground protein: beef, turkey or chicken would all work nicely!
Serve this recipe with an easy side dish such as my baby roasted potatoes cooked on the grill in tin foil with rosemary, thyme, olive oil, salt and pepper until tender.
Lamb Burgers with Feta and Tzatziki (Zucchini Tzatziki)
1 green medium zucchini, chopped
1/2 bunch dill (more if needed) you can also add some mint
2 cloves garlic
juice of half a lemon
zest of 1 lemon
about 1 tablespoon of salt
1/2 teaspoon pepper
2 cups 2% plain fage greek yogurt
1 pound ground lamb
half a small red onion chopped finely
2 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped mint
1/4 teaspoon crushed red pepper flake
1/2 teaspoon salt
crumbled feta cheese to stuff in burgers
- Form the burgers: in a large mixing bowl fold together the ground lamb, chopped red onion, parsley, dill, mint, red pepper flake and salt with your hands. Once mixed form a ball the size of a golf ball and make a well to stuff a 1 tablespoons of crumbled feta, cover the cheese and form a patty. I made my burgers with gadget that stuffs and forms burgers. Makes 4 burgers, place in refrigerator so the patty stays together when grilling. (I put mine in freezer for about 30 min)
- Make the taztziki sauce: In a food processor combine the zucchini, dill, garlic, lemon juice and zest, salt and pepper. Pulse and then add the greek yogurt until the sauce forms. Taste and adjust seasoning.
- When ready to grill preheat to high heat and cook the burgers for about 4 minutes on each side depending on thickness, flipping once. Let rest 5 minutes.
- Assemble burgers. Bun, Tzatziki sauce, arugula, burger, crumbled feta, tomato, more tzatziki, and top bun. Or serve no-bun over arugula.