Another recipe that was almost lost in one of the many moves I put my blog through. And although I recovered the recipe, the original story that came with it is lost forever. I remember writing about the tzatziki that although it's dairy free it somehow tastes like feta. I also recall that Matthijs and I started a project to create burgers inspired by countries. That this was the second installment of that project. That we wrote about six more recipes, but never tried them. That - as so very often - life happened while making other plans. The photos are new, the recipe still tastes great. And I think this refound love for blogging and writing recipes might just be the spark I needed to rekindle the burger project. So keep an eye on the tag to see what Matthijs and I come up with.
- First, make a salad by finely dicing and slicing the herbs and vegetables. Mix them with 50ml extra virgin olive oil, 1tbsp red wine vinegar, and salt and pepper to taste. Let sit for as long as possible so the flavours will infuse.
- Then, make tzatziki. Grate half a cucumber and squeeze as much liquid out of it as humanly possible. It’s easiest to use a cheese cloth for this. Combine with 100g coconut yogurt, 1tsp extra virgin olive oil, 1/4tsp red wine vinegar, a squeeze of lemon juice and finely sliced fresh mint. Keep in the fridge until needed.
- Now it's time for the easiest part: making the burgers. Preheat a skillet or griddle pan. Combine 300g lamb mince with 1tbsp of fresh oregano and some salt and pepper. Form four patties a bit smaller in size than the pita breads. Cook for a couple of minutes on both sides.
- Serve the burgers with the pita bread, salad, and tzatziki.