Uploaded July 2023 | Updated September 2026, 2 weeks ago
We don’t know about you, but it would be hard to imagine a BBQ party that wouldn’t be complete without burgers of some kind! This heavenly (and slightly spicy) ‘Lamb Burger with Harissa Tzatziki on Sourdough Buns’ recipe from Taylor Allen puts a zesty, Greek spin on traditional Moroccan and North African cuisine with harissa, a spicy chili paste that is often paired with meats like lamb and goat.
Lamb Burger:
1 teaspoon smoked paprika
1 teaspoon harissa
¾ teaspoon ground cumin
½ teaspoon salt
2 tablespoons olive oil
1⅓ pounds grass-fed ground lamb
1½ cups pea greens or arugula
1 cup crumbled feta cheese
4 quarter-inch-thick red onion slices
1 cup grass-fed sheep’s milk yogurt or Greek yogurt
1 cucumber, diced small, plus some additional cucumber, sliced thin
1 lemon, zested and juiced
1 tablespoon butter
Directions:
Mix lamb, paprika, cumin, and salt together. Shape into four ¾-inch-thick patties.
Heat olive oil in large skillet. Add patties and cook over medium-high heat, 4 minutes per side for medium.
Mix together the yogurt, salt, lemon zest, cucumber, and harissa. Set aside.
Spread a thin layer of butter on four buns. Broil buns until golden, about 2 minutes.
Top each bun bottom with tzatziki, onion and cucumber slices, and burger.
Place greens and feta cheese atop burgers.
Sourdough Buns:
1 cup fresh sourdough starter
1½ tablespoons butter, room temperature
¼ cup lukewarm milk
1 egg, beaten
½ teaspoon sea salt
1½ cups sprouted white wheat flour
Directions:
Mix together sourdough starter, butter, milk, egg, and salt. Mixture may be chunky.
Add flour gradually, mixing with a spoon until it comes together enough to turn out onto a breadboard.
Knead the dough until it is smooth, about 10-20 minutes.
Place dough in a cool spot overnight to ferment or in the refrigerator for up to 24 hours.
Let it rest at room temperature for 15-20 minutes, then roll it out to ½-inch thick.
Use a biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet.
Cover the buns lightly with a cloth and let rise until doubled in bulk -between 1 and 4 hours depending on the temperature of the room.
Preheat the oven to 350° F. Bake buns for 18-20 minutes.
Let cool completely before slicing in half horizontally.
Get the recipe at:
price-pottenger.org/journal_article/lamb-burgers-with-harissa-tzatziki-on-sourdough-buns
.
.
.
#lambburger #summerrecipes #grillingseason
We don’t know about you, but it would be hard to imagine a BBQ party that wouldn’t be complete without burgers of some kind! This heavenly (and slightly spicy) ‘Lamb Burger with Harissa Tzatziki on Sourdough Buns’ recipe from Taylor Allen puts a zesty, Greek spin on traditional Moroccan and North African cuisine with harissa, a spicy chili paste that is often paired with meats like lamb and goat.
Lamb Burger:
1 teaspoon smoked paprika
1 teaspoon harissa
¾ teaspoon ground cumin
½ teaspoon salt
2 tablespoons olive oil
1⅓ pounds grass-fed ground lamb
1½ cups pea greens or arugula
1 cup crumbled feta cheese
4 quarter-inch-thick red onion slices
1 cup grass-fed sheep’s milk yogurt or Greek yogurt
1 cucumber, diced small, plus some additional cucumber, sliced thin
1 lemon, zested and juiced
1 tablespoon butter
Directions:
Mix lamb, paprika, cumin, and salt together. Shape into four ¾-inch-thick patties.
Heat olive oil in large skillet. Add patties and cook over medium-high heat, 4 minutes per side for medium.
Mix together the yogurt, salt, lemon zest, cucumber, and harissa. Set aside.
Spread a thin layer of butter on four buns. Broil buns until golden, about 2 minutes.
Top each bun bottom with tzatziki, onion and cucumber slices, and burger.
Place greens and feta cheese atop burgers.
Sourdough Buns:
1 cup fresh sourdough starter
1½ tablespoons butter, room temperature
¼ cup lukewarm milk
1 egg, beaten
½ teaspoon sea salt
1½ cups sprouted white wheat flour
Directions:
Mix together sourdough starter, butter, milk, egg, and salt. Mixture may be chunky.
Add flour gradually, mixing with a spoon until it comes together enough to turn out onto a breadboard.
Knead the dough until it is smooth, about 10-20 minutes.
Place dough in a cool spot overnight to ferment or in the refrigerator for up to 24 hours.
Let it rest at room temperature for 15-20 minutes, then roll it out to ½-inch thick.
Use a biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet.
Cover the buns lightly with a cloth and let rise until doubled in bulk -between 1 and 4 hours depending on the temperature of the room.
Preheat the oven to 350° F. Bake buns for 18-20 minutes.
Let cool completely before slicing in half horizontally.
Get the recipe at:
price-pottenger.org/journal_article/lamb-burgers-with-harissa-tzatziki-on-sourdough-buns
.
.
.
#lambburger #summerrecipes #grillingseason
