Professional Documents
Culture Documents
Greek Lamb Burgers Recipe by Tom Demas
Greek Lamb Burgers Recipe by Tom Demas
Lamb Burgers Recipe by Tom Demas
The Meat
Start with as high quality pure lamb as possible... I have always been happy with the
ground lamb I can get at Wholefoods. I used about 2 pounds of meat make about 6
patties.
Meat seasoning: salt, pepper, pressed garlic, fennel seed, and I use this Greek seasoning
(http://www.greekseasoning.com). I also add crumbled feta chucks to the meat. You
want the chucks to be actually chucks not little crumbles as it maintains texture better
and feta taste goes not get lost.
Try to keep the ground meet “airy” by not packing it hard when you attempt top
mold/shape it into patties. Good luck, I have still not mastered this...
You an expert at cooking meat, no I have no usefull advise to you on that.
Tzatziki
I think this is the key ingredient so don’t fuck this up. The key to getting this right is to
strain the yogurt to get most of the moisture out so that’s its thick like a paste (almost
goat cheese like) so its does not get all gross and runny in the burger.
You should de‐seed the cucumber to avoid all the water the core & seeds contain. I also
prefer to dice the cucumber with the peel on rather that shred it (gives it a better
crunchy texture and looks better; shredding gives it a slimy texture)
After that, just add (in proportion to the amount you are making):
Pressed Garlic
Dill (optional)
Salt
Pepper
1 teaspoon white vinegar
2‐3 tablespoons olive oil (depends on consistency) I like to really strain it and add
back moisture in the form of Olive Oil.
Eggplant Slices
Get an eggplant that is as big around as the burgers you are making. I think that several
thinly sliced eggplant slices work and taste better than one thick slice. So slice they thin
as they will fry up quicker and easier without burning, plus the crispiness of the eggplant
slices adds to the texture and flavor of each bite. You should soak the slices in salt
water for about an hour if you can, it helps take away some of the bitterness that is
characteristic of eggplant. Pat dry then and fry.
Tomatoes, Red Onions & Buns
You should also add some nice thick hearty tomato & red onion slices (but be careful as
you can end up creating a burger that is almost 5‐6 inches high and hard to eat. Don’t
do outrageously thick with the meat patties as it ends up stacking high.
For the bread, I still have not found the ideal bun to suggest but was thinking about
trying a nice thick pita next time (may have to special cut them to get them the size of
the burgers (just a thought)... but whatever you decide on put olive oil and oregano on
one side and grill it to give it some extra flavor and texture.