Monday, March 30, 2015
A delicious twist on standard burger fare, these grilled lamb burgers are served on a bed of grilled vegetables and topped with a zesty yogurt-based sauce. Use a gentle touch when making the burgers; this will ensure that they stay light and tender.
Grilled Lamb Burgers with Tzatziki
2 Tbs. olive oil, plus more for coating
1 small yellow onion, very finely chopped
1/4 cup minced fresh dill
1 Tbs. fine dried bread crumbs
1 1/4 tsp. ground cumin
3 large garlic cloves, minced
1 1/4 lb. coarsely ground lamb, preferably from the shoulder
Kosher salt and freshly ground pepper
4 small zucchini, cut lengthwise into slices about 1/3 inch thick
For the tzatziki:
1 1/2 cups plain Greek yogurt
2 Tbs. white wine vinegar
1/2 English cucumber, peeled, seeded and finely grated
1 Tbs. minced fresh dill
1 large clove garlic, minced
Directions
In a frying pan over medium-low heat, warm the 2 tablespoons oil. Add the onion and cook, stirring occasionally, until very soft, about 6 minutes. Transfer to a large bowl and let cool for 5 minutes. Add the dill, bread crumbs, cumin, garlic and lamb. Add 3/4 teaspoon salt and season with pepper. Using a fork, blend the ingredients evenly. With a light hand, form 4 loosely packed patties, then gently flatten them to about 3/4 inch thick. Refrigerate for a least 1 hour or up to 4 hours. Cover with plastic wrap if chilling for more than 1 hour.
In a bowl, toss the zucchini with just enough to lightly coat all sides. Season with salt and pepper; set aside.
To make the tzatziki, in a bowl, whisk together the yogurt, vinegar, cucumber, dill and garlic. Whisk in 1/4 teaspoon salt. Taste and adjust the seasoning, adding more salt or vinegar if desired.
Remove the burgers from the refrigerator. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat, or preheat a cast-iron stove-top grill pan over medium-high heat. Oil the grill rack well. Brush the tops of the burgers lightly with oil and season generously with salt and pepper. Place the burgers, oil side down, on the grill rack over the hottest part of the fire or in the grill pan, and cook for 3 minutes. Brush the burgers with oil and season with salt and pepper, turn, and cook until an instant-read thermometer inserted into the burger registers 135°F for medium-rare, 3-7 minutes, or to your desired doneness. Tranfer to a platter and let rest, loosely covered with aluminum foil, for 5 minutes.
Place the zucchini slices on the grill rack or in the grill pan, and cook, turning once, until golden, tender and lightly charred, about 5 minutes.
Arrange the zucchini slices on plates. Top with the burgers, garnish with the tzatziki, and serve at once. Serves 4.
source:http://blog.williams-sonoma.com/
Grilled Lamb Burgers with Tzatziki
2 Tbs. olive oil, plus more for coating
1 small yellow onion, very finely chopped
1/4 cup minced fresh dill
1 Tbs. fine dried bread crumbs
1 1/4 tsp. ground cumin
3 large garlic cloves, minced
1 1/4 lb. coarsely ground lamb, preferably from the shoulder
Kosher salt and freshly ground pepper
4 small zucchini, cut lengthwise into slices about 1/3 inch thick
For the tzatziki:
1 1/2 cups plain Greek yogurt
2 Tbs. white wine vinegar
1/2 English cucumber, peeled, seeded and finely grated
1 Tbs. minced fresh dill
1 large clove garlic, minced
Directions
In a frying pan over medium-low heat, warm the 2 tablespoons oil. Add the onion and cook, stirring occasionally, until very soft, about 6 minutes. Transfer to a large bowl and let cool for 5 minutes. Add the dill, bread crumbs, cumin, garlic and lamb. Add 3/4 teaspoon salt and season with pepper. Using a fork, blend the ingredients evenly. With a light hand, form 4 loosely packed patties, then gently flatten them to about 3/4 inch thick. Refrigerate for a least 1 hour or up to 4 hours. Cover with plastic wrap if chilling for more than 1 hour.
In a bowl, toss the zucchini with just enough to lightly coat all sides. Season with salt and pepper; set aside.
To make the tzatziki, in a bowl, whisk together the yogurt, vinegar, cucumber, dill and garlic. Whisk in 1/4 teaspoon salt. Taste and adjust the seasoning, adding more salt or vinegar if desired.
Remove the burgers from the refrigerator. Prepare a charcoal or gas grill for direct-heat grilling over medium-high heat, or preheat a cast-iron stove-top grill pan over medium-high heat. Oil the grill rack well. Brush the tops of the burgers lightly with oil and season generously with salt and pepper. Place the burgers, oil side down, on the grill rack over the hottest part of the fire or in the grill pan, and cook for 3 minutes. Brush the burgers with oil and season with salt and pepper, turn, and cook until an instant-read thermometer inserted into the burger registers 135°F for medium-rare, 3-7 minutes, or to your desired doneness. Tranfer to a platter and let rest, loosely covered with aluminum foil, for 5 minutes.
Place the zucchini slices on the grill rack or in the grill pan, and cook, turning once, until golden, tender and lightly charred, about 5 minutes.
Arrange the zucchini slices on plates. Top with the burgers, garnish with the tzatziki, and serve at once. Serves 4.
source:http://blog.williams-sonoma.com/
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