Thursday, March 26, 2009


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.

Tzatziki sauce:
  • 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
Blend ingredients in a food processor until well blended. Can be stored in an airtight container for up to a week.

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.

***Serves 2***

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
  • Corn
  • Shredded cheddar cheese
Top each Scoop chip with the black bean and corn mix and top with some shredded cheese and bake in the oven until cheese is melted.


  1. The quick appetizer was a great idea....I have never eaten lamb but it sure does make for a great looking burger!!

  2. I'm not a big fan of lamb, but the appetizer looks great!