The 33rd annual International Greek Food Festival is set for May 19-21, complete with plenty of authentic food, live entertainment and attractions at the Annunciation Greek Orthodox Church.
But because we have a hard time being patient when there’s a food festival on the line, we’re sharing a family recipe that debuted at last year’s fest and will make its triumphant return this year: the lamb burger.
Enjoy, hungry friends. And we’ll see you at the Greek Food Fest.
Greek-Style Lamb Burger with Tzatziki Sauce
Ingredients:
For the tzatziki sauce (makes 2 cups):
- 1 large cucumber, seeded and cubed
- 1 tsp. salt
- 3/4 cup plain yogurt
- 1/2 cup sour cream
- 1 clove garlic, crushed
- 1 tsp. grated onion
- 1/2 tsp. lemon juice
- 1/8 tsp. Tabasco sauce
- salt and pepper, to taste
For the burgers (makes 4):
- 1 1/3 lbs. ground lamb
- 1 cup feta cheese
- 4 large bib lettuce leaves (or mixed greens)
- 4 large gourmet buns (chefs recommend Arkansas Fresh Café)
- 3 tbsp. finely chopped parsley
- Cavender’s All Purpose Greek Seasoning, to taste
- salt and pepper, to taste
Instructions:
For the tzatziki sauce:
Sprinkle salt over cucumbers; let stand 10 minutes.
Rinse cucumber and pat dry with paper towels.
In food processor, puree cucumber; place in strainer and let stand for five minutes.
In a small bowl, mix yogurt and sour cream.
Stir in garlic, onion, lemon juice, Tabasco, salt and pepper.
Cover and refrigerated until chilled, not more than 24 hours.
For the burgers:
Shape the ground lamb into four patties, each about 4-5 inches in diameter and about 1/2 inch thick.
Rub both sides of the patties with Cavender’s seasoning and salt and pepper.
Using a griddle or pan at about 350 degrees, cook the burgers for seven minutes on each side for medium-well meat.
Place the burgers on the buns and top with 1/4 cup of feta cheese, lettuce/greens, a heaping spoonful of tzatziki sauce and a sprinkling of parsley (if desired).
Serve immediately.