Ground lamb produces the juiciest, most flavorful burgers around. This recipe for lamb burgers comes from Boise River Lamb, 6th generation ranchers on the family ranch in Caldwell, Idaho.
Cook Time: 20 Minutes
Servings: 6
FarmDeliver Shopping List
- 2 lbs ground lamb from Boise River Lamb
- 2 tsp chopped oregano from GreenWave Hydroponics
- 3 tsp minced garlic from an organic Idaho grower
- 6 brioche buns from Gaston's Bakery
- 4 oz Bulgarian feta from Eden Creamery
- Butter lettuce from GreenWave Hydroponics
- Tomatoes from an organic Idaho grower
- 6 oz raw Greek yogurt from Provider Farms
- 1 cucumber from an organic Idaho grower
- 2 tbsp dill from GreenWave Hydroponics
Additional Ingredients
- 1 tsp black pepper
- Salt to taste
Directions
1. Combine ground lamb, oregano, 2 teaspoons of minced garlic, and black pepper. Form into 6 even patties.
2. Grill patties on medium-high heat for 5 minutes per side or until desired temperature is reached. Use care when flipping. When done, pull off and let rest.
3. To make the tzatziki, peel the cucumber and grate. Combine yogurt, cucumber, dill, and 1 teaspoon of minced garlic. Add salt to taste. Cover and store in refrigerator until ready to use.
4. Assemble the burgers with lettuce, slice of tomato, drizzle of tzatziki, and top with feta. Enjoy!
