Lamb Burgers with Halloumi and Beet Tzatziki
By Russell SelanderPublished on May 31, 2020
Time
55 minutes, plus 1 hour chilling
Yield
Serves 4
Ingredients
1 beet, peeled and shredded (¾ cup)¼ English cucumber, shredded1 teaspoon table salt, divided½ cup whole-milk Greek yogurt 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided1 tablespoon minced fresh mint or dill1 small garlic clove, minced1½ pounds ground lamb 1½ teaspoons ground coriander 1½ teaspoons dried oregano ⅛ teaspoon ground cinnamon ½ teaspoon pepper 1 (8-ounce) block halloumi cheese, sliced crosswise into ½‑inch-thick slabs4 hamburger buns, toasted if desired1½ ounces (1½ cups) baby arugula 1 tablespoon honey
Before You Begin
If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Toss beet and cucumber with 1/2 teaspoon salt in colander set over medium bowl and let sit for 15 minutes. Discard any drained juices and wipe bowl clean with paper towels. Whisk yogurt, 2 tablespoons oil, mint, and garlic together in now-empty bowl, then stir in beet mixture. Cover and refrigerate for at least 1 hour or up to 2 days. Season with salt and pepper to taste.
- Break ground lamb into small pieces in large bowl. Add coriander, oregano, cinnamon, and pepper and gently knead with hands until well -combined. Divide lamb mixture into 4 equal portions, then -gently shape each portion into 3/4‑inch-thick patty. Using your -fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot.
- Season patties with remaining 1/2 teaspoon salt. Heat 1 teaspoon oil in 12‑inch skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties and continue to cook until browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 (for medium), 3 to 5 minutes. Transfer burgers to platter and let rest for 5 minutes. Wipe skillet clean with paper towels.
- Pat halloumi dry with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown, 2 to 4 minutes per side. Serve burgers on buns, topped with halloumi, tzatziki, and arugula, and drizzled with honey.
Time
55 minutes, plus 1 hour chillingYield
Serves 4Ingredients
1 beet, peeled and shredded (¾ cup)
¼ English cucumber, shredded
1 teaspoon table salt, divided
½ cup whole-milk Greek yogurt
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon minced fresh mint or dill
1 small garlic clove, minced
1½ pounds ground lamb
1½ teaspoons ground coriander
1½ teaspoons dried oregano
⅛ teaspoon ground cinnamon
½ teaspoon pepper
1 (8-ounce) block halloumi cheese, sliced crosswise into ½‑inch-thick slabs
4 hamburger buns, toasted if desired
1½ ounces (1½ cups) baby arugula
1 tablespoon honey
Ingredients
1 beet, peeled and shredded (¾ cup)
¼ English cucumber, shredded
1 teaspoon table salt, divided
½ cup whole-milk Greek yogurt
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon minced fresh mint or dill
1 small garlic clove, minced
1½ pounds ground lamb
1½ teaspoons ground coriander
1½ teaspoons dried oregano
⅛ teaspoon ground cinnamon
½ teaspoon pepper
1 (8-ounce) block halloumi cheese, sliced crosswise into ½‑inch-thick slabs
4 hamburger buns, toasted if desired
1½ ounces (1½ cups) baby arugula
1 tablespoon honey
Ingredients
1 beet, peeled and shredded (¾ cup)
¼ English cucumber, shredded
1 teaspoon table salt, divided
½ cup whole-milk Greek yogurt
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon minced fresh mint or dill
1 small garlic clove, minced
1½ pounds ground lamb
1½ teaspoons ground coriander
1½ teaspoons dried oregano
⅛ teaspoon ground cinnamon
½ teaspoon pepper
1 (8-ounce) block halloumi cheese, sliced crosswise into ½‑inch-thick slabs
4 hamburger buns, toasted if desired
1½ ounces (1½ cups) baby arugula
1 tablespoon honey
Why This Recipe Works
We decided to pair delicately spiced ground lamb patties with a colorful beet tzatziki, pan-seared halloumi cheese, and a drizzle of sweet honey for a truly unique burger that could transport us to the Greek islands any night of the week. All that the ground lamb needed was a flavor boost, so we made a warm spice blend of coriander, oregano, and cinnamon. Slabs of firm, salty halloumi cheese developed a beautiful nutty brown crust when seared and offset the richness of the lamb. For a creamy tang, we topped our burgers with a generous dollop of tzatziki, which we spiked with earthy beets to turn it a vivid pink. A drizzle of honey helped pull all the flavors together.
Before You Begin
If food safety is your primary concern, you may want to cook your burger to a higher internal temperature. To learn more, check out this guide.
Instructions
- Toss beet and cucumber with 1/2 teaspoon salt in colander set over medium bowl and let sit for 15 minutes. Discard any drained juices and wipe bowl clean with paper towels. Whisk yogurt, 2 tablespoons oil, mint, and garlic together in now-empty bowl, then stir in beet mixture. Cover and refrigerate for at least 1 hour or up to 2 days. Season with salt and pepper to taste.
- Break ground lamb into small pieces in large bowl. Add coriander, oregano, cinnamon, and pepper and gently knead with hands until well -combined. Divide lamb mixture into 4 equal portions, then -gently shape each portion into 3/4‑inch-thick patty. Using your -fingertips, press center of each patty down until about 1/2 inch thick, creating slight divot.
- Season patties with remaining 1/2 teaspoon salt. Heat 1 teaspoon oil in 12‑inch skillet over medium heat until just smoking. Transfer patties to skillet, divot side up, and cook until well browned on first side, 2 to 4 minutes. Flip patties and continue to cook until browned on second side and meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 (for medium), 3 to 5 minutes. Transfer burgers to platter and let rest for 5 minutes. Wipe skillet clean with paper towels.
- Pat halloumi dry with paper towels. Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Arrange halloumi in single layer in skillet and cook until golden brown, 2 to 4 minutes per side. Serve burgers on buns, topped with halloumi, tzatziki, and arugula, and drizzled with honey.
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