First off, I apologize for the presentation and not so stellar photo. I need to fix that for next time.
But, onto tonights menu, Lamburgers with homemade tzatziki sauce and roasted potatoes. (Please note, I don't really measure stuff when I'm cooking on my own, I just eyeball and adjust accordingly)
For the burger:
- 2/3lb ground lamb
- Feta cheese
- Red onion
Mix ingredients together and split into two patties (1/3lb each) and cook on an outdoor (or indoor) grill until lamb reaches an internal temperature of 160-165F. Top with a little bit of feta and stick under the broiler for a couple of minutes and top with thinly sliced red onion.
- 8 ounces Greek yogurt
- 1/2 cucumber (peeled and seeded and finely chopped)
- Extra virgin olive oil (I used about 1/2 tablespoon)
- Red wine vinegar (about 1 teaspoon)
- Lemon juice (probably used a teaspoon or two)
- Minced garlic
Top the burger with some tzatziki sauce and serve on Greek style pita or eat plain (like I did, it was such a big burger!).
For the potatoes, I used my cool new Pampered Chef Crinkle Cutter (Colleen, that thing is great!) to jazz up the potatoes a little, and baked them in the oven for about 40 minutes at 375 with some olive oil, red wine vinegar, red onion, salt and greek seasoning.
We also decided (since the potatoes were taking forever to get done) to make a quick appetizer, and the results were good!
- Tostitos scoops (Jalapeno flavor)
- Black beans
- Shredded cheddar cheese