Grilled Lamb Burgers with Tzatziki

Instructions

1. Step 1

   Wrap the grated cucumber in a clean kitchen towel and squeeze firmly to remove excess liquid. Transfer it to a mixing bowl.

   Ingredients used: 120.0 gr Cucumber

   Cookware: Box Grater, kitchen towel, mixing bowl

2. Step 2

   Stir the Greek yogurt, garlic, lemon juice, dill, ½ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper into the cucumber. Refrigerate the tzatziki while preparing the burgers.

   Timer: 10 min (fixed)

   Ingredients used: 0.5 gr Black Pepper, 8.0 gr Dill, 8.0 gr Garlic, 15.0 ml Lemon Juice, 200.0 gr Plain Greek Yogurt, 3.0 gr Salt

   Cookware: mixing bowl

3. Step 3

   Preheat the grill over medium heat.

   Timer: 10 min (fixed)

   Cookware: grill

4. Step 4

   Gently combine the lamb with the olive oil, oregano, remaining 1 tsp (6 gr) salt, and remaining ½ tsp (1.5 gr) black pepper. Shape into 4 evenly sized patties with shallow indentations in their centers.

   Ingredients used: 1.5 gr Black Pepper, 2.0 gr Dried Oregano, 600.0 gr Ground Lamb, 15.0 ml Olive Oil, 6.0 gr Salt

   Cookware: cutting board, mixing bowl

5. Step 5

   Grill the patties over medium heat, turning once, until their centers reach 71°C. Transfer them to a clean plate.

   Timer: 10 min (fixed)

   Cookware: Clean plate, grill, instant-read thermometer, spatula

6. Step 6

   Rest the cooked patties on the clean plate.

   Timer: 5 min (fixed)

   Cookware: Clean plate

7. Step 7

   Place the buns cut-side down on the grill and toast lightly.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 piece Bun

   Cookware: grill, spatula

8. Step 8

   Layer the lettuce, lamb patties, tomato, red onion, and tzatziki on the toasted buns. Close the burgers and serve immediately.

   Ingredients used: 60.0 gr Lettuce, 80.0 gr Red Onion, 160.0 gr Tomato

   Cookware: Chef Knife, cutting board