Turkish Lamb burger – perfect burger?
Disclosure: “This post is sponsored by lidl and contains affiliate links. All opionions shared are my own. ”
I’m not the biggest fan of burgers but I’m starting to appreciate them! What you need is an interesting flavour profile and that’s where it mostly goes wrong for me. A lot of burgers tend to be overly sweet and greasy. Ok fat is tasteful, but if it’s to much I’m out! What you need is a balanced burger with a touch of freshness to empower the burger. Adding some pickles is a good start! But there might be something extra for me! So instead of using the heavy tasting cheese I went Turkish style for this turkish lamb burger using the creamy yoghurt based Tzatziki besides and pickled carrots.
Turkish Lamb burger
Most people relate Tzatziki to the Greek kitchen! The legendary yoghurt based sauces has indeed gained a lot of popularity due to the Greek influences. Yet it’s origin can be found in the Ottoman empire (turkish) who on there turn were influenced by the balkan food history. In Albany for instance there’s a similar yoghurt based sauce called xaxiq. The turkish people added some spices to this sauce and referred to it as cacik. Depending on the family who made it other spices were used. The greeks on their turn added the cucumber leading to the sauce as we know it. Yet it’s a turkish lamb burger? Yes I do. Allthough I used the greek Tzatziki sauce I added the spices from the caciq to the pickled carrots making the flavor profile of the lamb burger more turkish than greek.
Making the perfect burger?
Besides a balanced flavor profile you’ll want to make yourself the perfect burger patty! It might sound easy but a lot of people seem to strugle with it. It’ starts with resting the meat in the fridge 1 hour before you start grilling, especially when you make your own patties (like I did here). This wil firm up your patty. Before slightly push one side of the burger in the middle. This way the burger will remain flat while being grilled. Put the patty on a hot and oiled grid and flip it about each minute for equal cooking. Moreover this will help the juices to be evenly spread in your burger. And the most important part!!! Don’t get though before your burger is cooked! I mean, if necessary use a thermometer. It’s no shame to do so! It is when your burger is raw or overcooked! So get over your pride and play safe. And one last hint: try grilling your buns! This way they will be bloody delicious tasting and remain firm longer.
If you have some good hints or burger recipes! Share them on the facebook page! It’s always nice to see some influences from you guys! Moreover I still learn a lot from others! I bet a lot of you might even have better tips than I gave in this post! But most important whatever you do while making burgers! Have fun! Cause that’s what it’s all about! Getting all dirty under the sauce, looking at the lovely cheering faces of the kids, eating something a bit less healthy than usually, … Isn’t that lovely! Maybe I’ll need to eat morge burgers after all!
However Tzatziki is often linked to the Greek kitchen it has firm roots from the turkish Ottoman empire. Next to the tzatziki the turkish style pickled carrots make this turkish lamb burger a refreshing tasteful experience! What are you waiting for?
- 4 Lamb Burgers
- 4 Burger Buns
- 3 Carrots
- 1 Tbsp Honey
- 1 Tbsp Olive Oil
- 2 Tbsp Cider Vinegar
- 1 tsp cumin powder
- 1 tsp Paprika Powder
- 1 pinch salt
- 125 gr Greek Yoghurt
- 1 cucumber
- 2 Tbsp Mint
- 1 Tbsp Olive oil
- Lemon juice at taste
- 1 pinch of Salt at taste
- Sumac at taste
Make some thin slices of the carrot with a thin peeler.
Mix all pickling ingredients and pour over the thinly sliced carrots. Put aside for an hour to pick up the flavours.
Grate 1 cucumber and squeeze out as much juice as possible.
Snipper the fresh mint and mingle it with the yoghurt, grated cucumber, olive oil and lemon juice.
Flavor with salt and sumac at taste. Add some extra ingredients if desired.
Prepare your bbq for a direct session at medium to high heat (+- 200°C/400°F)
Grease your grid and grill the burger (add smokewood when desired)
Once the burger doesn't stick to the grid anymore it's time to flip! From now on you can flip it some more times for equal cooking.
Grill till you get an internal temperature of 58°C/136°F
Add some olive oil to the buns and grill them golden brown.
Take the bottom part of the sandwich and put some carrots on top.
Put the burger on top of the carrots and finish with Tzatziki.