Enjoy these juicy Greek-style burgers with a green salad or grilled vegetables. Rolled oats give the burgers extra structure, and if you serve them on whole wheat buns, you’ll get double the whole grains!
Sauce:
2 cups plain nonfat Greek yogurt
1 small fennel bulb, finely chopped
1 small cucumber, peeled, seeded and finely chopped
2 teaspoons fresh lemon juice
½ teaspoon minced fresh garlic
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
Patties:
¼ cup drained sun dried tomatoes in olive oil and herbs, chopped, oil reserved
2 tablespoons oil from jar of sun dried tomatoes
½ cup plus 2 tablespoons regular oats
2 tablespoons minced red onion
1 tablespoon ground cumin
1 teaspoon minced garlic
1 ½ teaspoons salt
¼ teaspoon finely ground black pepper
1.5 pounds ground lamb
4 ounces feta cheese, finely crumbled
Olive oil, for brushing grill rack
6 small whole wheat buns
3 cups shredded iceberg lettuce
6 thin slices ripe tomato
Recipe and photo courtesy of Mooney Farms.
InTheWarehouse says: Really enjoyed these burgers, forgot to put the feta in with the burger mix so added it the sauce. Also didn’t have fennel on hand, but the ziki type sauce still worked well as a topping. I also added a few Kalamata olives to the paste. Didn’t bother chopping anything as it was all going into the food chopper anyway. Will be my go to for lamb burgers next time.
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