Lamb Burgers with Halloumi and Beet Tzatziki
The rich flavor of lamb makes for an exceptional burger experience.
Keywords
- Lamb
- Sandwiches
- Main Courses
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Cooking tools:
- Colander
- Mixing bowl
- Paper towel
- Whisk
- Refrigerator
- Instant-read thermometer
- Skillet
- Serving platter
- Spatula
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
- Hamburger bun
Ingredients
- 1 beet, peeled and shredded (3/4 cup)
- ¼ English cucumber, shredded
- 1 teaspoon table salt, divided
- ½ cup whole-milk Greek yogurt
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 1 tablespoon minced fresh mint or dill
- 1 small garlic clove, minced
- 1½ pounds ground lamb
- 1½ teaspoons ground coriander
- 1½ teaspoons dried oregano
- ⅛ teaspoon ground cinnamon
- ½ teaspoon pepper
- 1 (8-ounce) block halloumi cheese, sliced crosswise into 1/2‑inch-thick slabs
- 4 hamburger buns, toasted if desired
- 1½ ounces (1½ cups) baby arugula
- 1 tablespoon honey
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