A really nice change from regular burgers. Used very lean ground beef. Otherwise, made with ingredients in recipe. I did not have quite enough mint because my mint is not doing well. However, I greatly discourage leaving it out altogether as it does add a really unique flavor.
I've been making the recipe for years. Since my family doesn't like lamb,, I substitute beef or turkey - great either way.. Do the recipe as described, but I usually leave out the mint and make extra cucumber sauce with a touch more onion. Yum!
This recipe was a very tastey alternative to a traditional burger! I completely omited the mint and used store bought tzatziki sauce from Wegman's grocery store. I served the lamb burger with sweet potato fries! Delicious.
This recipe was way too heavy on the mint. I turned my family off to Greek burgers and Greek food all together by serving this. If I were to make it again, which I doubt I could get anyone to try it, I would cut out the mint entirely.
The cucumber dill sauce wasn't nearly as tasty as others I've had.
Add to me to the fan list. This was terrific. It takes very little time to prepare and was just wonderful. If you like lamb then you'll love this burger. I cooked about 4 minutes per side at med-hi with the grill covered. Paired it with the Swiss Chard with Pine Nuts and Raisins which for some odd reason is not available on CL's website even though I have the actual clipping of that recipe. Burgers also reheat well. I reheated at about two minutes/burger at 40% power and they were wonderful.
My husband and I loved this burger and the cucumber sauce. It was moist and did not fall apart at all (I made the burgers at least one hour ahead and refrigerated them.)We will definitely have these again. We just had them with an ear of corn and it was very filling.
I made these last night with a few modifications. I didn't have frozen spinach on hand (only fresh), so I skipped the part of adding it into the ground beef mixture. I also didn't have any mint, either, so that was not used. I made two beef burger patties for my bf and one portobello mushroom cap for mysef (which I merinated in balsamic and olive oil). We grilled them and topped with diced tomato, fresh spinach and the cucumber dill sauce. I also topped mine with the feta, since I obviously couldn't mix it into the mushroom before grilling. The flavors were excellent! My bf loved the sauce and the spinach was a nice change from the typical iceburg lettuce. Will definitely me making these again in the summer!
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