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The Lamburghini Slider - Food Gypsy

The Lamburghini, A Great Canadian Burger

A Food Gypsy original, also the winner of Taste of Home Canada’s Burger-Off Contest, The Lamburghini tastes every bit as good and it sounds; now available in the convenient slider size.

Originally submitted to Taste of Home Canada’s “Burger Off” this recipe was the first contest winner in their first issue. It landed me a cheque for $500 and honestly, you could not scrape me off the ceiling for a week. The chef in my life and my kitchen co-workers quickly tired of my… ahem… “overwhelming” enthusiasm.

Not nearly as thrilling as seeing it in newsstands! It was everything I could do not to bounce up and down and show everyone in the store page 76, running up and down the aisles shouting “That’s MY BURGER! I’m in a MAGAZINE!!!!! Wooooooooot!”

The hubs even suggested we frame it. (How cute is he?!)

Winner, Winner, Burger Dinner!

The-Lamburghini-new - Taste of Home Canada

 

The $500 winner! Cori has made the Lamburghini with beef, but prefers lamb’s gaminess. Either way, mint is the key ingredient. “When you try it, you don’t know what it is,” she says, but, “it’s one of those additions to a savoury dish that’s a defining flavour.” ~ Taste of Home Canada

 

Same Great Burger Taste In a New Smaller Size!

Because we’ve published this recipe before I did what any good chef would do and offered the same recipe, in a smaller size. Have a bit of fun at your next barbecue and offer the Lamburghini Slider. Sliders are to burgers what cupcakes are to cakes; more fun with less guilt.

Good Lord, they even calorie counted the recipe – 481 calories. Not nearly as bad as fast food joints. Plus, veggie-packed!

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The Lamburghini Slider - Food Gypsy

The Lamburghini, A Great Canadian Burger


  • Author: Cori Horton
  • Total Time: 25 mins
  • Yield: 6 sliders 1x

Description

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!


Ingredients

Units Scale
  • 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
  • 46 Sourdough rolls/Slider buns

Instructions

  1. 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).
  2. 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.
  3. 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.

Notes

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

Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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