Greek Lamb Burgers with Tzatziki Sauce Recipe (2024)

FAQs

Are lamb burgers good for you? ›

Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass. There are a lot of ways to use and cook lamb meat.

This burger is a delicious combination of a hearty 80/20 meat patty, sheep's milk feta, and terrific vegetables like kalamata olives, cucumbers, and Marinated Red Onions. Pepperoncini mayo adds a spicy kick, while melt-in-your-mouth Kasseri Greek cheese (or the cheese of your choice) brings a creamy touch.

Preheat oven to 180^oC. Cook from frozen for 16-18 minutes, turning partway through. Cook from frozen on a medium heat for 13-15 minutes, turning every 3-4 minutes. Microwave (1000w) each patty from frozen for approximately 1 minute 25 seconds per side.

Lamb burgers can also be served medium or medium-rare just like a beef burger. Cook for 3-4 minutes if you prefer medium. How to top your burger: We perfected these burgers by slathering our homemade feta-yogurt sauce on both sides of the bun, then topping our patties with red onion and arugula.

Lamb typically has more saturated fat — which can raise your levels of bad cholesterol, putting you at higher risk of cardiovascular disease — than beef or pork. T-bones, rib-eye and New York strip steak tend to be fattier forms of beef when compared to ground rounds, sirloin or flank steak.

Research shows that fatty meats like beef, pork and lamb are associated with low-grade inflammation. Animal fats and saturated fats can alter your gut bacteria by increasing lipopolysaccharides, which can trigger inflammation.

Lamb is one of the most popular types of meat in Greece and is used in various recipes. Souvlaki skewers, roasted leg of lamb, and pastit*io are all popular dishes that feature this delicious meat. Lamb can also be found in traditional dishes such as moussaka or pasticcio.

Traditionally, local Greek cuisine utilizes a mixture of pork, poultry, veal and beef, lamb, rabbit, and goat. Kleftiko is one of the top meat dishes in Greece. Lamb is the popular meat of choice and you will quickly see why. Kleftiko involves slow-cooked lamb marinated in olive oil, lemon juice, and garlic.

Popular choices include lamb, goat, chicken, pork, and veal in northern Greece. The meat is usually prepared roasted in the oven with lemon, garlic, and oregano, or as a stew in tomato sauce. Meat is almost always accompanied by roasted potatoes.

A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers.

How do you know when lamb burgers are cooked? ›

Lamb patties and ground lamb mixtures such as meat loaf should be cooked to an internal temperature of 160°F (71.1° C), and measured with a food thermometer before removing meat from the heat source.

You can cook meat from frozen, but the texture won't be very good. Here are ways for safely thawing meat: Move it from the freezer to the refrigerator. This can take a couple of days depending on the thickness of the meat.

Lamb burgers can fall apart for a handful of reasons including the handling of the mixture, lack of binding ingredients and how you cook them. To help keep your burger together, ensure you use a binding ingredient like eggs or breadcrumbs and make sure you aren't flipping them too frequently.

Ground meat will shrink as it sizzles on the grill. The more fat that's in the meat, the more it'll shrink. To prevent burgers from becoming pint-sized, plan ahead. Shape the raw patties to be slightly larger than the bun.

That green sheen is oxidised proteins on the surface of the meat. It is not inherently harmful but it does mean that the meat has been exposed to air for an extended period of time.

Nutrition: Lamb is a nutrient-dense meat that is rich in protein, iron, and vitamin B12. It is also lower in fat than beef and has fewer calories. Versatility: Lamb is a versatile meat that works well in a variety of dishes, from meatballs and burgers to shepherd's pie and curry.

If you choose beef, choose 90 percent lean or higher. Bison and venison are also leaner red meat choices. Poultry such as ground turkey or chicken can be higher in saturated fat and calories if dark meat and skin are used in the mix. If you choose to use ground chicken or turkey, look for breast only.

Lamb is Incredibly Nutrient dense.

Lamb contains large amounts of healthy fat, including more omega-3 than most land animals and a high level of oleic acid. High concentrations of bio-available, highly digestive protein. A substantial amount of vitamins and minerals, particularly Vitamin B and zinc.

It really depends on the cut of beef. 95% lean ground beef has fewer calories and less fat and cholesterol than many cuts of lamb. However, lamb on the whole, tends to have fewer calories and less fat/saturated fat and cholesterol than beef.