I love lamb, but I'm not not a fan of lamb burgers. Nice twist on the greekiness of the burger though
I would like to try you tsatziki sauce though...
Key is to find really fresh, young lamb and not over-work the meat. You might like it better.
Also, the meat has a good deal of fat, which drips onto the grill, creating a lot smoke and carbon on the burger, which diminishes taste and visual appeal. Usually, I sear off both sides, then finish in a slow oven (300 degrees) until done. This way, the burger stays moist and tender. Plus, you can do a whole bunch for guests without standing over the grill.
Originally Posted by Gangrene
I make mine at home with cilantro, parsley and mint.I cook the burger rare , top it with my own chili-spiced mayo. A few slices of homegrown tomatoes and cucumber ride shotgun.
Depending on my mood, and what fresh herbs I can locate, the composition is ground lamb, salt, pepper, chopped garlic, chopped chives or scallions, lemon zest, parsley, and a judicious amount of oregano and/or mint. I know it's traditional, but I don't care for dill in the burger.