For 4 burgers
A characterful lamb burger with depth and finesse. Made from carefully selected lamb, this burger strikes a perfect balance between power and softness. Full-flavoured, juicy in texture and subtly seasoned, allowing the pure character of the lamb to shine through.
Thanks to its pronounced yet elegant taste, this lamb burger pairs beautifully with refined accompaniments such as fresh tzatziki, lightly sweet sautéed peppers and a touch of aged goat’s cheese. Ideal for those looking for a burger with greater complexity and culinary flair.
Perfect on the grill or in the pan, whether for a comforting weekday meal or a festive moment around the table.
For the burgers:
1. Take the lamb burgers out of the fridge at least 15 minutes in advance so they cook evenly. Cut the pepper into thin strips.
2. Cook the pepper
Heat a pan with a splash of olive oil. Cook the pepper over medium heat until soft and lightly caramelised. Season lightly with pepper and salt. Set aside.
3. Cook the lamb burgers
Heat a pan or grill over medium heat. Cook the lamb burgers for 3 to 4 minutes per side, depending on how you like them. Let them rest for 1 minute after cooking.
4. Warm the buns
Cut the burger buns in half and toast them briefly in a dry pan or in the oven until lightly golden.
For the tzatziki:
1. Prepare the cucumber: coarsely grate the cucumber. Put it in a sieve, add a pinch of salt and leave to drain for 10 minutes. Then squeeze out the excess liquid.
2. Mix the base: put the Greek yoghurt in a bowl. Stir in the garlic, olive oil and lemon juice.
3. Finish: add the drained cucumber and mix well. Season with salt and, if you like, dill or mint.
4. Resting time: leave the tzatziki in the fridge for at least 15 minutes so the flavours blend.
To finish:
- Spread the bottom bun with tzatziki
- Place the lamb burger on top
- Add the cooked pepper
- Finish with a shaving of hard goat's cheese
- Close with the top bun
