Ingredients
For the Burgers:
- 1 lb grass-fed ground lamb*
- 1/4 cup finely chopped green onions scallions or red onion if preferred
- 1 tbsp chopped fresh dill
- 1/2 tsp dried oregano or about 1 tbsp chopped fresh
- 1 tbsp fresh mint finely chopped
- Pinch crushed red pepper generous if you like spice
- Fine grain sea salt
- 1 tbsp water
- tsp olive oil to grease pan
For the Tzatziki
- 1 can full fat coconut milk chilled and all but 1 tbsp of the liquid part discarded**
- 3 cloves garlic
- 1 med cucumber peeled seeded, roughly chopped (this will be processed so size of the chop isn't important)
- 2.5 tbsp fresh squeezed lemon juice
- 2 tbsp chopped fresh dill
- 3/4 tsp fine grain sea salt or to taste
- Black pepper to taste
Instructions
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***I recommend making the Tzatziki at least 2 hours before serving to allow flavors to blend and coconut cream to thicken. You can also make it the day before and store tightly covered in the refrigerator.
Make the Tzatziki:
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Put the garlic, cucumber, and lemon juice in a high speed blender or food processor and pulse until finely chopped. Add in the coconut cream, dill, salt, and pepper and blend until combined. The sauce won't be smooth.
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Once blended, taste to see if you need to add salt or pepper. Transfer to a lidded jar and store in the fridge until time to serve. The flavors will intensify over time as it chills in the refrigerator.
For the Burgers:
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In a mixing bowl, gently combine the ground lamb with the scallions OR red onion, dill, oregano, mint, red pepper and water. Sprinkle the mixture with fine grain sea salt, then form into 4 equal sized patties. Don't work the meat too much - just handle enough to form the patties.
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Heat a large cast iron skillet over med-hi heat and brush with a small amount of olive oil. Sprinkle the skillet lightly with more fine grain sea salt.
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Place the patties in the skillet and cook on each side about 4 minutes - adjusting the heat in necessary to prevent the outside from browning too much. Alternatively, you can grill the burgers or broil them.
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Remove from skillet and serve over greens, Greek salad (I love kalamata olives with this!) and top with tzatziki sauce. You can also serve it on the side for dipping if preferred. Garnish with more fresh herbs if you like - enjoy!
Recipe Notes
*My favorite grass-fed ground lamb is from U.S. Wellness Meats
**You can always save the remaining liquid for another recipe, a smoothie, etc. The remaining solid and small amount of liquid will be referred to in the recipe as "coconut cream"