Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Lamb Burgers
1.50lbsOrganic Ground Lamb
4Brioche Buns
Sliced Red Onion
Feta crumbles
Iceberg lettuce
Tzatziki Sauce
¾cupPlain Greek Yogurt
¼cupGrated Cucumber (using a cheese grater)
2tbspDurant Olive Mill Koroneiki EVOO
1tbspFresh Dill, chopped
1Garlic Cloves
Squeeze of lemon
Salt & Pepper to Taste
Carrot Fries
1Bunch Whole Carrots (6-8 total carrots)
1tbspDurant Olive Mill Koroneiki EVOO
1tspDried Dill
1pinchSalt & Pepper
1
Preheat oven to 350 degrees and line a large baking sheet with parchment.
2
Clean and peel. Slice carrots in half, length wise, and drizzle with olive oil before placing on baking sheet. Sprinkle with dill, salt and pepper.
3
Cook carrots for 30 minutes. Turn carrots after 30 minutes – bake for an additional 10 minutes.
4
Make the tzatziki sauce. Add all the ingredients for the sauce in a small bowl, mix and let the flavors marry. Chill until you are ready to assemble burgers.
5
Once the carrots pass the 30 minute mark, it’s time to cook the burgers. Divide lamb equally into 4 burgers, Form patties. Sprinkle each side with salt and pepper.
6
Grab a skillet (or heat up your grill) and heat over medium-high heat. After a minute or so, drizzle olive oil and add the burger patties. Cook on each side 6-7 minutes, until browned and cooked through.
7
Now that the burgers and carrot fries are done, it’s time to assemble. Take a brioche bun (or any nice soft bun) stack iceberg lettuce and slices of red onion. Place burger and dress with tzatziki and a few feta crumbles.
8
Serve the burgers alongside the carrots fries, with extra tzatziki of course to dip!
Ingredients
Lamb Burgers
1.50lbsOrganic Ground Lamb
4Brioche Buns
Sliced Red Onion
Feta crumbles
Iceberg lettuce
Tzatziki Sauce
¾cupPlain Greek Yogurt
¼cupGrated Cucumber (using a cheese grater)
2tbspDurant Olive Mill Koroneiki EVOO
1tbspFresh Dill, chopped
1Garlic Cloves
Squeeze of lemon
Salt & Pepper to Taste
Carrot Fries
1Bunch Whole Carrots (6-8 total carrots)
1tbspDurant Olive Mill Koroneiki EVOO
1tspDried Dill
1pinchSalt & Pepper
Directions
1
Preheat oven to 350 degrees and line a large baking sheet with parchment.
2
Clean and peel. Slice carrots in half, length wise, and drizzle with olive oil before placing on baking sheet. Sprinkle with dill, salt and pepper.
3
Cook carrots for 30 minutes. Turn carrots after 30 minutes – bake for an additional 10 minutes.
4
Make the tzatziki sauce. Add all the ingredients for the sauce in a small bowl, mix and let the flavors marry. Chill until you are ready to assemble burgers.
5
Once the carrots pass the 30 minute mark, it’s time to cook the burgers. Divide lamb equally into 4 burgers, Form patties. Sprinkle each side with salt and pepper.
6
Grab a skillet (or heat up your grill) and heat over medium-high heat. After a minute or so, drizzle olive oil and add the burger patties. Cook on each side 6-7 minutes, until browned and cooked through.
7
Now that the burgers and carrot fries are done, it’s time to assemble. Take a brioche bun (or any nice soft bun) stack iceberg lettuce and slices of red onion. Place burger and dress with tzatziki and a few feta crumbles.
8
Serve the burgers alongside the carrots fries, with extra tzatziki of course to dip!
