How To Make A Savory Lamb Burger With Tzatziki Sauce

Ingredients

• 1 medium Red Onion (thinly sliced)
• 1/2 cup Water
• 1/2 cup White Vinegar
• 1 tbsp Granulated Sugar
• 1/2 tsp Salt (kosher or table salt)
• 1 cup Greek Yogurt (full‑fat, plain)
• 1 English Cucumber (grated, excess water squeezed out)
• 2 Garlic Clove (minced for tzatziki; additional 1‑2 cloves for meat)
• 1/2 Lemon (juice only)
• 1 tbsp Fresh Parsley (chopped)
• 1 lb Ground Lamb (80% lean)
• 1 tsp Ground Cumin
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Onion Powder
• 1 tbsp Pomegranate Molasses
• 1/4 tsp Black Pepper (freshly ground)
• 2 Brioche Buns (buttered and toasted)
• 1 tbsp Unsalted Butter (softened for spreading on buns)
• 1.5 oz Whiskey (bourbon or rye preferred)
• 1.5 oz Peach Liqueur
• 4 oz Pure Leaf Sweet Tea (chilled)
• 1 Peach Slice (for garnish)

Instructions

1. Prepare Pickling Liquid and Slice Onions

   Thinly slice the red onion. In a saucepan combine 1/2 cup water, 1/2 cup white vinegar, 1 tbsp sugar and 1/2 tsp salt; heat over medium until sugar and salt dissolve.

   Time: PT5M

2. Quick‑Pickle the Red Onions

   Place the sliced onions in a mason jar and carefully pour the hot pickling liquid over them. Let sit at room temperature; the longer they sit, the more mellow the flavor.

   Time: PT2M

3. Grate and Strain Cucumber

   Grate the English cucumber using the large holes of a box grater. Transfer the grated cucumber onto a cheesecloth placed over a bowl and squeeze firmly to remove excess water.

   Time: PT5M

4. Make Tzatziki Sauce

   In a mixing bowl combine 1 cup Greek yogurt, the drained cucumber, 1‑2 minced garlic cloves, juice of ½ lemon, 1 tbsp chopped parsley, ¼ tsp salt and a pinch of black pepper. Stir until smooth.

   Time: PT5M

5. Season and Form Lamb Patties

   In a wide bowl add 1 lb ground lamb, 1 tsp cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp onion powder, 1‑2 minced garlic cloves, 1 tbsp chopped parsley, 1 tbsp pomegranate molasses, ½ tsp salt and ¼ tsp pepper. Gently massage until just combined, then shape into two patties slightly larger than the buns.

   Time: PT5M

6. Butter and Toast Brioche Buns

   Spread 1 tsp softened butter on each cut side of the brioche buns. In the hot skillet, toast the buns butter‑side down until golden, about 2 minutes.

   Time: PT2M

   Temperature: 350°F

7. Cook Lamb Patties

   Add a drizzle of oil to the same skillet and place the patties. Cook 3 minutes on the first side, then flip and cook another 3 minutes, or until the internal temperature reaches 145°F.

   Time: PT6M

   Temperature: 350°F

8. Assemble the Burgers

   Spread a thin layer of tzatziki on the bottom bun, place the cooked lamb patty, add a generous spoonful of pickled red onions, top with more tzatziki and the top bun.

   Time: PT2M

9. Prepare Peach Tea Cocktail

   In a shaker combine 1.5 oz whiskey, 1.5 oz peach liqueur, 4 oz Pure Leaf Sweet Tea and a handful of ice. Shake briefly, then strain into a glass over fresh ice. Garnish with a peach slice on a cocktail pick.

   Time: PT5M

10. Serve and Enjoy

    Plate the lamb burgers alongside the peach tea cocktail. Enjoy the contrast of savory, tangy, and sweet flavors.

    Time: PT0M

Nutrition Facts

Calories

550

Protein

30g

Carbohydrates

45g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Red Onion: white onion, shallots
• Instead of White Vinegar: apple cider vinegar
• Instead of Granulated Sugar: honey, maple syrup
• Instead of Greek Yogurt: regular plain yogurt
• Instead of English Cucumber: regular cucumber
• Instead of Garlic Clove: garlic powder (1/4 tsp)
• Instead of Lemon: lime juice
• Instead of Fresh Parsley: dried parsley (1 tsp)
• Instead of Ground Lamb: ground beef
• Instead of Ground Cumin: cumin seeds (ground)
• Instead of Garlic Powder: fresh garlic
• Instead of Smoked Paprika: regular paprika
• Instead of Onion Powder: finely minced fresh onion
• Instead of Pomegranate Molasses: balsamic reduction
• Instead of Brioche Buns: regular burger buns
• Instead of Unsalted Butter: margarine
• Instead of Whiskey: bourbon
• Instead of Peach Liqueur: peach schnapps
• Instead of Pure Leaf Sweet Tea: any sweet iced tea
• Instead of Peach Slice: peach wedge

Equipment Needed

• Cutting Board
• Chef's Knife
• Saucepan
• Mason Jar
• Cheesecloth
• Mixing Bowl
• Wooden Spoon or Spatula
• Cast‑Iron Skillet or Non‑Stick Pan
• Tongs
• Meat Thermometer (optional)
• Shaker (optional)
• Glass (optional)
• Measuring Cups and Spoons
• Plate (optional)

Critical Steps — Do Not Skip

• Hot pickling liquid can cause burns; handle with care.
• Squeezing excess water from cucumber is essential for a thick tzatziki.
• Cook lamb patties to an internal temperature of 145°F for safety and juiciness.
• Let the tzatziki chill before assembling to develop flavor.

Chef Tips from the Video

• A splash of pomegranate molasses adds a subtle sweet‑tart depth that pairs beautifully with lamb.
• Using a cheesecloth to drain cucumber prevents a soggy tzatziki.
• Rest the seasoned meat for 10 minutes before shaping to allow flavors to meld.
• Toast the brioche buns with butter for a glossy, crunchy surface.

Troubleshooting

Storage

Refrigerator: Tzatziki: up to 4 days; pickled onions: up to 1 week; cooked burgers: 2 days.

Freezer: Uncooked seasoned patties: up to 2 months; cooked burgers: up to 2 months (reheat thoroughly).

Room temperature: Do not store assembled burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Pickled red onions improve after a few hours; make them up to 2 days ahead.
• Tzatziki can be prepared the night before and kept chilled.
• Form patties and refrigerate for up to 24 hours before cooking.
• Toast buns just before serving for maximum crispness.

Frequently Asked Questions