Greek Lamb Burgers with Tzatziki Sauce Recipe (2024)

FAQs

Are lamb burgers good for you? ›

A Healthy Source of Protein

Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass.

Method. Pound all the dry rub ingredients and 1 teaspoon each of sea salt and black pepper in a pestle and mortar until fine. Split the minced lamb into 6 pieces, and with wet hands, shape into patties about 1.5cm thick. Pat the dry rub all over the burgers, then drizzle over a tiny bit of olive oil.

A lamb burger is a burger patty made from ground lamb meat. It is a popular alternative to beef burgers, and is often considered to be a healthier and more flavorful option.

Lamb burgers can also be served medium or medium-rare just like a beef burger. Cook for 3-4 minutes if you prefer medium. How to top your burger: We perfected these burgers by slathering our homemade feta-yogurt sauce on both sides of the bun, then topping our patties with red onion and arugula.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Nutrition: Lamb is a nutrient-dense meat that is rich in protein, iron, and vitamin B12. It is also lower in fat than beef and has fewer calories. Versatility: Lamb is a versatile meat that works well in a variety of dishes, from meatballs and burgers to shepherd's pie and curry.

The worst thing you can do to freshly ground meat is massage it or press on it too firmly. That said, if you plan on cooking your burgers on a grill instead of a skillet (and for lamb, I generally prefer the grill), you'll have to at least pack it hard enough that it doesn't fall apart when you lay it down or flip it.

Worcestershire sauce is effectively an ancient fish sauce (it contains fermented anchovies), so it adds a sort of interesting depth of flavor that enhances the basic beefy taste of what is after all an absurdly basic burger.

Halloumi Cheese is easily found these days, but if you cannot find any, white cheddar is a good option. Cook the food in the order written. Make everything and assemble the bun completely before you cook the burgers. Lamb burgers cook really quickly and keep cooking off the grill.

What cheese goes with lamb? ›

If you enjoy adding fromage to most savoury dishes, you'll be glad to know that some cheeses go beautifully with lamb. Flavourful lamb shoulder, shank and leg are the best cuts to pair with cheeses such as ricotta and emmental, whilst feta and fragrant blue cheese stands up beautifully to lamb in sliders or kofte.

It is ground lamb — shoulder is best — highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic.

So lamb cooked to pink is quite delicious. But if you want it cooked all the way through, you have to go for a very long time to get back to a nice texture. And of course eating meat that is pink is a luxury of having very high level of hygiene from the farm all the way to the table.

Lamb patties and ground lamb mixtures such as meat loaf should be cooked to an internal temperature of 160°F (71.1° C), and measured with a food thermometer before removing meat from the heat source. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers.

“Venison burgers are extra lean and truly from a free-range farm: the wild,” Cipullo says. Venison, or deer meat, has fewer calories and less fat than 90 percent lean beef, but with all the protein and iron. Make it better: Venison cooks faster than beef and can dry out, so keep a close eye.

Not only is it a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anemia.

Lamb is a nutrient-rich meat high in protein, iron, and vitamin B12. It is also lower in fat and calories than beef. Beef is a nutrient-dense meat high in protein, iron, and vitamin B12. It also has more calories and fat than lamb.