Lamb burger with Tzatziki

Recept

Ingredients

For 4 burgers

4 lamb burgers
4 hamburger buns – Son of a Bun
4 slices of hard goat’s cheese
1 red bell pepper

For the tzatziki

1 cucumber
250 g full-fat Greek yoghurt
1 clove of garlic, finely grated
1–2 tbsp olive oil
1 tbsp lemon juice
Salt, to taste
Finely chopped dill or mint, to taste

Our recipe

A characterful lamb burger with depth and finesse.
Made from carefully selected lamb, this burger strikes a perfect balance between power and softness. Full-flavoured, juicy in texture and subtly seasoned, allowing the pure character of the lamb to shine through.

Thanks to its pronounced yet elegant taste, this lamb burger pairs beautifully with refined accompaniments such as fresh tzatziki, lightly sweet sautéed peppers and a touch of aged goat’s cheese. Ideal for those looking for a burger with greater complexity and culinary flair.

Perfect on the grill or in the pan, whether for a comforting weekday meal or a festive moment around the table.

Preparation

For the burgers

Remove the lamb burgers from the refrigerator at least 15 minutes in advance so they can cook evenly.
Cut the red pepper into thin strips.
Cook the pepper
Heat a pan with a drizzle of olive oil.
Sauté the pepper over medium heat until soft and lightly caramelised.
Season lightly with salt and pepper and set aside.
Cook the lamb burgers
Heat a pan or grill over medium heat.
Cook the burgers for 3 to 4 minutes per side, depending on the desired doneness.
Let them rest for 1 minute after cooking.
Toast the buns
Slice the buns in half and lightly toast them in a dry pan or oven until golden.

For the tzatziki

Prepare the cucumber
Coarsely grate the cucumber. Place it in a sieve, add a pinch of salt and let it drain for 10 minutes. Squeeze out excess moisture.
Mix the base
Place the Greek yoghurt in a bowl and mix in the garlic, olive oil and lemon juice.
Finish
Add the drained cucumber and mix well.
Season with salt and dill or mint if desired.
Resting time
Refrigerate the tzatziki for at least 15 minutes to allow the flavours to meld.