These Lamb Burgers with Vegan Tzatziki come together in half an hour, include refreshing warm weather flavors like mint, dill and cucumber, and make a beautiful presentation at the table, no bun required.
- Large mixing bowl
- Small mixing bowl
- Large saute pan
- 1 cup jasmine or basmati rice, prepared per package instructions
For the Lamb Burgers:
- 1 pound ground lamb
- 1 tsp salt
- 1 tsp smoked paprika
- ¼ tsp ground cardamom
- ¼ tsp red pepper flakes
- ¼ cup parsley, cleaned, de-stemmed and chopped finely
- 2 tsp chopped fresh mint
- 1 tbsp olive oil
- 1 cup vegan, soy-free, nut-free plain yogurt (I use Harmless Harvest, which contains coconut)
- ½ cup chopped cucumber
- lemon zest from one lemon
- 2 tbsp fresh-squeezed lemon juice
- 2 tbsp chopped fresh dill
- salt and pepper to taste
Make the Burgers:
- Combine the lamb, salt, smoked paprika, cardamom, red pepper flakes, parsley and mint in a large mixing bowl and combine with your hands until ingredients are evenly distributed.
- Form the mixture into six or seven patties (about three inches in diameter each) and set aside.
- Heat 1 tbsp olive oil over medium in a large sauce pan, then carefully place the burgers into the pan.
- Cook until brown on the first side, about four minutes, then flip and cook until brown on the second side, about four minutes more.
- Remove to a paper towel-lined plate.
Make the Tzatziki:
- Combine all of the ingredients in a small mixing bowl.
Plate the Burgers:
- Made a bed of rice on each plate, top with a couple of burgers, drizzle with tzatziki and serve.