I've been on a burger kick lately, but this Greek lamb burger with fried saganaki, homemade bacon, and cilantro tzatziki is my favorite I've ever made. I wanted to try to make as much of the burger from scratch as I could (as a personal challenge), but high-quality store-bought ingredients are just as good.
Process:
Start by frying bacon in a medium-low frying pan to render the fat and crisp the bacon. Remove bacon from pan when crispy and reserve the fat for cooking the lamb burger.
Mince garlic and cilantro, and combine with the mayo. If you want a smoother presentation, you can put in the food processor or blender for a few pulses.
Toast your buns in advance so you don't have to worry about these later.
Form ground lamb into 3 patties and salt and pepper both sides.
Get 1 non-stick frying pan going over medium heat for the saganaki, and 1 cast iron or regular pan heated up over high heat for the lamb burgers.
Slice the kefalograviera (saganaki cheese) into squares and fry in a little bit of olive oil until crispy on both sides. You can squeeze a bit of lemon on top if desired.
Cook the burger in your hot pan for a few minutes per side until it reaches your desired internal temperature.
Assemble the burger and enjoy!
Ingredients (makes about 3 burgers):
1lb of ~80/20 ground lamb
1/2lb of sliced bacon
3 burger buns
Tzatziki:
1 cup mayonnaise (or Greek yogurt)
2 cloves garlic, minced
1/2 loose cup of cilantro leaves, minced
Saganaki:
1/2 lb kefalograviera cheese (halloumi works here too)
1T olive oil
optional 1/2 lemon
Song: Marian Hill - Got it
Process:
Start by frying bacon in a medium-low frying pan to render the fat and crisp the bacon. Remove bacon from pan when crispy and reserve the fat for cooking the lamb burger.
Mince garlic and cilantro, and combine with the mayo. If you want a smoother presentation, you can put in the food processor or blender for a few pulses.
Toast your buns in advance so you don't have to worry about these later.
Form ground lamb into 3 patties and salt and pepper both sides.
Get 1 non-stick frying pan going over medium heat for the saganaki, and 1 cast iron or regular pan heated up over high heat for the lamb burgers.
Slice the kefalograviera (saganaki cheese) into squares and fry in a little bit of olive oil until crispy on both sides. You can squeeze a bit of lemon on top if desired.
Cook the burger in your hot pan for a few minutes per side until it reaches your desired internal temperature.
Assemble the burger and enjoy!
Ingredients (makes about 3 burgers):
1lb of ~80/20 ground lamb
1/2lb of sliced bacon
3 burger buns
Tzatziki:
1 cup mayonnaise (or Greek yogurt)
2 cloves garlic, minced
1/2 loose cup of cilantro leaves, minced
Saganaki:
1/2 lb kefalograviera cheese (halloumi works here too)
1T olive oil
optional 1/2 lemon
Song: Marian Hill - Got it