Greek Burger
Juicy Tasmanian lamb patties are stacked with cool tzatziki, salty feta, fresh tomato and cucumber, and all tucked into a burger bun. Full of Mediterranean flavour, this is a perfect upgrade from a classic burger.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
- 1 tbsp olive oil
- 4 Wursthaus grass-fed lamb burgers
- 4 burger buns
- 1 cup rocket leaves
- 1 large tomato, sliced
- ½ red onion, thinly sliced
- ½ Lebanese cucumber, sliced
- 100 g feta, crumbled
- Kalamata olives, to serve
For the Tzatziki
- 1 cup Greek yoghurt
- ½ Lebanese cucumber, grated and squeezed to remove excess moisture
- 1 clove garlic, finely grated
- 1 tbsp lemon juice
- Salt, to taste
How do I make it?
- Begin by preparing the tzatziki – combine yoghurt, grated cucumber, garlic and lemon juice in a bowl. Mix, taste and season. Refrigerate until serving.
- Heat olive oil in a frying pan over medium-high heat. Cook patties until well browned and cooked through. Set aside to rest briefly.
- Lightly toast the burger buns. Spread tzatziki over the base, then top with rocket, a lamb burger, tomato, cucumber, red onion and crumbled feta. Finish with extra tzatziki and the top bun.
- Serve immediately with Kalamata olives and chips on the side.
