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Between the lamb, feta cheese, and the creamy Tzatziki sauce, this burger is speaking your mouth’s language. It just happens to be in Greek. We suggest not trying to understand, but instead just eating.
Pickled Red Onion
*Note: there will be extra sauce
In a food processor, add cucumber and pulse until chunky. Strain juice using a strainer (discard or drink the juice). Transfer cucumber pulp to a mixing bowl and add the Naturally Plain Yogurt, Natural Sour Cream, and lemon juice. Whisk until well-blended. Add chopped herbs and seasonings and combine. Taste and adjust for proper seasoning. Cover and refrigerate for at least one hour for the best flavor.
Pickled Red Onion
In a sauce pan over high heat, bring the apple cider vinegar, water, sugar, salt, and spices to a boil.
Remove from heat. In a bowl, combine the hot vinegar mixture and the julienne red onion and cool to room temperature before refrigerating. Refrigerate for at least one hour - the julienne red onion will turn pink the longer it sits in the pickling solution.
Season lamb patties with house seasoning and grill on a 400°F griddle for 3 minutes per side until medium-rare. Add feta cheese and warm through (about 1 minute). Split and butter the egg buns, about 1 tablespoon per side. Toast buns, butter-side down, on a 400°F griddle until golden brown.
For each burger, spread 1 oz of Tzatziki sauce on both toasted bun halves. Add the arugula, tomato, cucumber, and pickled red onion (about 2 tablespoons per burger) to the bottom of the bun. Top with the cooked lamb patty covered with feta cheese. Finish with the top of the bun, and enjoy!