1 ½ Lbs Ground Lamb
1 Teaspoon Cumin
1 Teaspoon Ground Coriander
4 Ounces Block Feta Cheese sliced into 4 ¼ inch slices
½ Cup Yogurt
¼ Cup Sour Cream
¼ Cup Mayonnaise
1 Garlic Clove minced
1 Tablespoon Lemon juice
1 Bunch Fresh Dill 1 tablespoon mince tops for sauce and 4 tablespoons tops left whole for burger assembly
2 Teaspoons Extra Virgin Olive Oil
¼ Cup Pitted Kalamata Olives diced small (optional)
4 Burger Buns
½ English cucumber sliced thin
1 Red Onion sliced thin
1 Tomato sliced thin
No nutrition information available
1.Mix lamb, cumin and coriander together until well combined. Divide lamb mixture into 4 even balls. Using burger press press each ball and place onto plate and put into the refrigerator.
2.Combine yogurt, sour cream, mayonnaise, garlic, lemon juice, dill, extra virgin olive oil, olives (optional), ¼ teaspoon of salt and a pinch of pepper. Place into refrigerator.
3.Pre heat your griddle to high heat. Remove burgers from the refrigerator and season with salt and pepper. Place burgers onto griddle and cook until first side is well charred about 5 mins. Flip and repeat on second side until internal temperature is 145 degrees Add one slice of feta to each burger and cover for 2 minutes. Uncover, remove burgers and place onto bottom of burger buns. Spread tzatziki sauce evenly over each burger bun top. Top each burger with sliced cucumber, red onion and dill tops. Add burger bun tops and serve.