Lamb burgers topped with Tzatziki and served in a warm, grilled pita. Served with a side of semi-homemade Rosemary Sweet Potato fries. Sounds yummy, huh? It was. Definitely one of my favorite dinners in a while. And easy too. The Tzatziki is best made ahead of time or even the night before but it's still really good even when you can't.
Tzatziki Sauce
1 (17 oz) container plain greek yogurt (such as Fage 0%)
1 large cucumber, peeled, seeded and diced
1 lemon
3-4 cloves mined garlic
4 oz Feta cheese, crumbled
salt and pepper
Place diced cucumber in a clean tea towel or paper towels and gently squeeze out excess liquid. In a medium bowl, mix yogurt and juice of the lemon. Add in garlic and feta. Fold in cucumbers. Add salt and pepper to taste.
Lamb Burgers
1 lb. ground lamb
2 tsp Mediterranean Herb Seasoning (McCormick's)
1 egg, beaten
4-5 tbsp panko bread crumbs
salt and pepper
Preheat grill to medium. Mix ingredients well without overworking the meat. Divide into four burger patties. Grill to medium well, about 8-10 minutes.
Brush pita halves with olive oil and grill about 2 minutes per side.
Split burgers in half and place burger halves into pita halves. Serve with tomato slices, onion, lettuce, and Tzatziki.
Rosemary Sweet Potato Fries (much like Smashburger's style sweet potato fries)
-One bag Alexia frozen sweet potato fries
-Olive Oil
-Rosemary
-Salt
Preheat oven to 400 degrees. Toss frozen fries with olive oil and Rosemary. Sprinkle with salt. Bake for 20-22 minutes.
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