Ingredients:

  • 1.5 lb ground lamb (80/20)
  • 1 medium shallot, minced
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt (full fat)
  • 1/2 medium cucumber, grated and squeezed dry
  • 1 tablespoon lemon juice
  • 4 brioche buns, toasted
  • Arugula, for serving
  • Tomato, sliced, for serving
  • Red onion, sliced, for serving

Instructions:

  1. In a small bowl, combine the Greek yogurt, finely grated and squeezed cucumber, lemon juice, and a dash of salt and pepper. Whisk until smooth. Chill while preparing the patties.
  2. In a large bowl, combine the ground lamb, minced shallot, fresh mint, parsley, garlic powder, cumin, salt, and pepper. Use your hands and mix gently for no more than 30 seconds until just incorporated. Do not overmix.
  3. Divide the mix into four equal portions. Gently form them into patties that are about 1 inch thick and slightly wider than your bun. Press a shallow indentation (about 1/2 inch deep) right in the center of each patty. Chill the patties for 10 minutes while the grill preheats.
  4. Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates. Place the patties down and cook for 4-5 minutes on the first side without touching them. Flip once a deep brown sear forms. Cook the second side for another 4-5 minutes until the internal temperature reaches 145°F for a medium finish.
  5. Rest the cooked burgers for 3-5 minutes. Lightly toast the brioche buns. Spread a generous layer of Tzatziki on both halves of the bun, top with arugula, the lamb patty, tomato, and red onion. Serve immediately.