Lamburgers

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.