Award-winning and nutrition-packed, this Greek-inspired burger is guaranteed to ‘wow’. Easy to mix and make ahead, it’s always a barbecue favourite. Ladies & Gentlemen, I give you THE LAMBURGHINI!
- 1 lb (500 g) ground lamb
- 2 tsp (10 ml) dried mint
- 1 tsp (5 ml) dried oregano
- 1/2 tsp (2 ml) ground black pepper
- 1/2 large onion, minced
- 3 cloves garlic, minced
- 1 egg
- 1/2 cup (125 ml) frozen spinach, thawed, squeezed dry, drained & chopped
- 1/2 cup breadcrumbs
- 1/2 cup (125 ml) feta cheese, crumbled
- 2 Tbsp (30 ml) olive oil, for cooking
- 2 red peppers, cut flat into (four) pieces
- 1/2 cup (125 ml) tzatziki
- 1 cup (250 ml) fresh spinach leaves
- 4 – 6 Sourdough rolls/Slider buns
- In a large bowl, mix ground lamb and season meat with mint, oregano and pepper; mix lightly. Add onion and garlic and stir. Add egg, spinach, breadcrumbs and feta and mix well. Divide meat mix into six equal potions and form into slider patties (4 for full sized burgers). Chill 10 – 15 minutes or more (this will help to firm slider patties and make them easier to flip on the barbecue).
- Brush slider patties with olive oil, place on medium-high grill. Sear for 3 minutes on each side, then lower heat to medium and cook for about 4 minutes (10 minutes for burger), turning as needed. Meanwhile, grill peppers, brushed with oil until just cooked. Brush inside of buns with olive oil, and toast lightly.
- To assemble: Smooth tzatziki on the bottom half of the bun, then place the patty, grilled pepper, drizzle more tzatziki and top with fresh spinach. Serve, shouting “OPA!” as you approach the table.
Alternate Lamburghini Stying 1 — Layer the spinach on the bottom and top with thinly sliced cucumber instead of red pepper. Fresh & Juicy. Alternate Lamburghini Styling 2 – skip the tzatziki & red pepper and substitute red pepper hummus instead for a bigger protein burst. Power & Protein.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Burger
- Method: Grilling
- Cuisine: American
Keywords: Lamburghini, Lamb Burger