Friday, November 14, 2014

Griddled Lamb Burgers with Tzatziki and Pickled Red Onions

When we make a classic hamburger, we like to keep it simple—just coarsely ground meat, salt, and pepper, with no crazy sauces. Anything else feels wrong. So for us, changing up the meat is a license to try something new. This burger was our take on a gyro, complete with Greek-style seasonings and a creamy, herbaceous tzatziki sauce. Marjoram just makes meat taste "Greek" somehow, so no, you can't substitute dried basil/parsley/thyme/oregano/Italian seasoning/Mrs. Dash.

Even if you don't feel like lamb this weekend, give the pickled red onions a try. They take 25 minutes start to finish, they look gorgeous and professional, and they keep in your fridge for months. We love them with grilled meat or seafood and as a garnish on Asian rice bowls and noodle dishes.

Griddled Lamb Burgers with Tzatziki and Pickled Red Onions

Cooking Time

30 minutes


4 big fat Greek eaters

Chef's knife
Paring knife
Cutting board
Mixing bowls
Cast-iron griddle or skillet
Metal spatula
Small saucepan

1 red onion, halved and thinly sliced
1 cup rice wine vinegar
1/2 cup water
1/2 cup sugar

1 lb. ground lamb
1/4 teaspoon cayenne
1/2 teaspoon dried marjoram
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper
1 tablespoon canola oil
4 small pitas
1 recipe herbed tzatziki

1. Place sliced onion in medium heat-proof bowl. Whisk together vinegar, water, and sugar in small saucepan over high heat. As soon as vinegar mixture comes to a boil, immediately remove from heat and pour over onions. Stir in cayenne to taste. Put a small plate on top of onions to keep them submerged. Let rest 20 minutes at room temperature. At this point the onions can be refrigerated, covered and in their brine, for several weeks.

2. Mix together lamb, cayenne, marjoram, salt, and pepper in medium bowl. Divide evenly into 4 burgers and shape into rough disks about 1" thick.

3. Heat griddle over medium heat until evenly hot, 10 to 20 minutes. Increase heat to medium high, add oil, and heat until smoking. Place burgers on griddle. Using metal spatula, press each burger into 3" disk. Sear until a light brown crust has formed, about 2 minutes. Flip burgers and press down lightly with spatula. Sear until a light brown crust has formed on second side, about 2 minutes.

4. Flip burgers again. Sear until deep brown crust has formed on first side, about 1 minute. Flip again and sear until deep brown crust has formed on the second side, about 1 minute. Transfer to plate, tent with foil, and let rest while you prepare pitas.

5. To heat pitas, arrange on plate, cover with damp paper towels or a clean dish towel, and microwave until hot and pillowy, about 40 seconds. Cut a 3" pocket along the edge of each pita with paring knife.

6. Gently place a burger in each pita. Top with tzatziki and pickled onions.

No comments:

Post a Comment