Sunday, February 3, 2013

Recipe: Lamburgers with tomato cucumber relish

Friday night dinner. If you do dairy, the tztaki is a recommended splurge.

And yes, that is Spiderman in the back.

Lamburgers with tztaki and tomato cucumber relish served over arugula
1 cucumber, peeled and shredded
2 cloves garlic, minced
3/4 cup full fat greek yogurt
2-3 tbsp chopped mint
2-3 tbsp crumbled feta cheese
kosher salt and pepper to taste

Peel the cucumber and grate either with the food processor attachment or on a handheld grater. The handheld is easier. Place the shredded cucumber in a strainer over a bowl to drain. Add some kosher salt and let it sit while you prepare the burgers and relish.

Tomato cucumber relish:
1 1/2 cups diced grape or cherry tomatoes
1 cucumber, peeled, seeded and diced
half small red onion, diced
2-3 glugs of EVOO
2-3 glugs of red wine vinegar
kosher salt & pepper to taste

Mix all together and stick it in the fridge.

1-1 1/2 lbs ground lamb
small/medium shallot, minced
3 cloves garlic, minced
1/2 tsp oregano
2-3 tbsp fresh mint, minced
kosher salt and pepper to taste
1 egg
2 tsp almond flour

Mix all ingredients together, form patties (I did slider size but it really doesn't matter). At this point you can cook your burgers any way you like. I did mine in the cast iron, med high heat, approx 4-5 minutes per side in some coconut oil.

Squeeze/press out remaining water from cucs and mix together with the yogurt, mint, feta and garlic. TASTE it first since you salted the cuc already it may be fine without any more, if not add s&p.

Plate your greens. Add some relish to the center, place a burger or mini burgers on top and top with tztaki. Delish.

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