Serves: 6
Ingredients:
½ cup minced shallots
3 tablespoons minced fresh mint leaves
1 tablespoon minced garlic
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon ground allspice
¼ teaspoon cayenne pepper, plus 1/8 teaspoon
¼ teaspoon ground cinnamon
Tzatziki Sauce (recipe follows)
6 hamburger buns
Lettuce leaves, for garnish, optional
Thinly sliced tomatoes, for garnish, optional
Sliced roasted red peppers, for garnish, optional
Tzatziki Sauce:
2 cups thick Greek yogurt
3 cloves garlic, coarsely chopped
4 Tablespoons chopped fresh dill
Drizzle of Greek olive oil
Salt and freshly ground pepper
Directions:
In a mixing bowl, combine the lamb, shallots, mint, garlic, salt, cumin, allspice, 1/4 teaspoon of the cayenne, and the cinnamon and mix gently but
thoroughly to combine. Using your hands, shape the mixture into 6 patties, using the Adjust a Burger to form the patties and then transfer them
to a large plate or a platter. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
When ready to cook the burgers, preheat a grill to medium-high. Brush the burgers on both sides with the remaining tablespoon of olive oil. When the
grill is hot, add the burgers and cook for about 4 minutes on each side for medium. Transfer the burgers to a platter and cover loosely with foil.
Place the buns, cut sides down, and in batches if necessary, in the hot skillets and cook until warmed through and slightly toasted, about 2 minutes.
Serve the buns with the cooked burgers and spoon some of the Tzatzki Sauce over each burger. Garnish with lettuce, tomatoes, and sliced roasted
peppers if desired, and serve immediately.
For the Tzatziki Sauce:
Combine all ingredients in a bowl and mix until well combined. Season, to taste, with salt and pepper. Transfer to a small serving bowl.
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