Grilled Lamb Burger with Arugula, Tzatziki and Brioche Bun
Can't go wrong with these delicious lamb burgers from Chef Camille Rodriguez.
2 ground American lamb
4 Brioche buns
Tzatziki
3 cucumbers, skin and seeds removed
2 garlic, chopped
2 Greek yogurt
1 garlic, grated on microplate
1 tsp salt
1 tsp pepper
arugula
1
Blend tzatziki, cucumbers and chopped garlic in food processor till smooth. Line a strainer with cheesecloth and let liquid strain for 1 hour. Discard the liquid and mix the remaining pulp with Greek yogurt, grated garlic and salt.
2
Divide the meat into 8 oz portions and form into patties. Season with salt and pepper and grill on high to desired doneness (we recommend an internal temperature of 160°F).
3
Slice buns in half and toast on the grill. Spread the mixture on buns with arugula and burger.
Enjoy!
Ingredients
2 ground American lamb
4 Brioche buns
Tzatziki
3 cucumbers, skin and seeds removed
2 garlic, chopped
2 Greek yogurt
1 garlic, grated on microplate
1 tsp salt
1 tsp pepper
arugula
