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