Grilled lamburgers with tzatziki and feta

Beef patties can get a little old, can’t they? Branch out a bit at this year’s Fourth of July cookout with this recipe for lamburgers from Stephanie Lebow — your guests are sure to love them.

May 30, 2016; 9:00 AM • by Stephanie Ganz

Update #1 — May 27, 2016; 4:19 PM

Whoa, this is so old, Stephanie Ganz had a different last name! But her recipe for lamburgers will not disappoint–assuming you didn’t make them back in 2010 and then freeze them, because you should probably go ahead and throw those away.

Happy Memorial Day!

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Original — June 28, 2010

Beef patties can get a little old, can’t they? Branch out a bit at this year’s Fourth of July cookout with this recipe for lamburgers from Stephanie Lebow.

Grilled lamburgers with tzatziki and feta

Ingredients

For the burgers:

4 Ciabatta rolls, toasted
2 lb ground lamb
1 clove garlic
Several sprigs mint, basil, and parsley
1/2 c garbanzo beans
1 wheat pita, soaked in 1/4 c milk
Salt and pepper to taste
1 c crumbled feta cheese
Tzatziki (recipe follows)

For the tzatziki:

1 c Greek yogurt
1/2 c sour cream
1 cucumber, seeds removed
1 clove garlic, minced
2-3 sprigs of mint, minced
Salt and pepper to taste

Procedure

Place garlic, herbs, and garbanzo beans in a food processor and pulse until fine. Combine bean mixture with lamb, pita, salt and pepper, and mix just until combined.

Refrigerate for at least 20 minutes.

Ready the grill on a high setting.

Form into 4 burgers and grill approximately 5 minutes on each side.

To make the tzatziki, lightly salt cucumbers, and set aside in a colander to drain for 10 minutes. Combine all ingredients, and refrigerate at least 20 minutes before serving.

Place burger on toasted rolls with tzatziki and feta. Then fancy it up with your own touches like banana peppers and roasted tomatoes.