Tzatziki Pickled Beet Lamb Burger

Mar. 16

I’m still dreaming about this monster juice bomb of a burger! For episode 5 of Street Food & Wine, I did what the Aussie’s do and put beetroot on my burger. And it was AWESOME.

Pairing this with a bold Australian red wine is a no-brainer, and this Pirramimma Petit Verdot was just perfect. It has medium-high acidity, beautifully high but soft tannins and high alcohol creating a wonderfully lush bold wine experience. The tannins are softened by all the drippy fat from this burger, and the acidity cuts through the grease to keep you going back for more. The flavour contrast in this burger and wine pairing is also SPOT ON. The vibrant dark fruit flavours in the wine contrast the herbal tzatziki and pesto, while those herbal notes also match the herbaceous earthy characteristics of the wine. I loved this meal and you seriously need to try it!!

Find this wine in my Highlander Wines store front: StephtheSommelier | Highlander Wine & Spirits (Calgary and Alberta). This wine is widely available in Canada so check your local retailers!

If you can’t find this specific wine where you are, go for another big bold red from Australia! A Shiraz from the Barossa Valley or McLaren Vale would be fantastic. Grab some napkins and enjoy!

Tzatziki Pickled Beet Lamb Burger

Yield: 2-4

Author: Stephanie Cameron

Makes 2 GIANT burgers, but you can easily make 4 more reasonable sized ones with these ingredients! This is what juicy saucy burgers are made of and you absolutely have to try it. Australian's know what's up - Putting beetroot on a burger, especially pickled beets, brings in such a fantastic sweet and tangy contrast the the rich fatty cheesy burger. You can make this on the stove like I did, or fry them on the BBQ since the weather is finally turning! Enjoy!

Ingredients

For the burgers

500g (~1/2 pound) lean ground lamb
2 garlic cloves, grated
Sea salt
Spray oil (for fyring or grilling)
2-4 Thick square slices of old cheddar cheese
2-4 Sesame Brioche Burger buns
2-4 tbso butter (for the buns)
1/2 cup mayonnaise
3 tbsp pesto
2-4 Large round slices of pickled beets
1/2 cup tzaziki (see ingredients below)
Arugula

Tzatziki

1 cup greek yogurt
1/2 cup
1 large cucumber, grated (and water squeezed out)
3-4 garlic cloves, pressed
juice from 1/2 lemon
2-3 tbsp extra virgin olive oil
1/4 tsp dried dill (or 1 tbsp fresh chopped dill
1/4- 1/2 tsp sea salt (Adjust to taste)
1/2 tsp fresh ground black pepper

Instructions

Make Tzatziki and pesto mayo (by mixing mayo and pesto together) ahead of time. Ideally leave the Tzatziki in the fridge overnight (minimum 1 hour) for the best flavour integration and to let the garlic flavour soften.
In a medium mixing bowl, combine lean ground lamb and grated garlic. Mix well and then form into patties (2 for very large burgers that are about 2 inches thick, or around 4 medium patties that are about 1 inch thick).
Generously salt both sides of each patty. Cook on stovetop or grill until desired doneness (for medium-well, this can take up to 20 minutes for the large burgers, flipping half way). *see notes
Press down on the burger patties with a spatula to release some of the juices, then add a thick slice of cheddar to each. Cover and allow to melt.
While cheese is melting, prepare your buns by buttering and toasting. this can be done on the BBQ, on a pan, or broiled in the oven.
Assemble burger: Start with a thick layer of pesto mayo on the bottom half of the bun. Top with the cheesy burger patty, followed by pickled beet, a generous amount of tzatziki, and arugula. Slater some more pesto mayo on the top half of the bun before topping the burger.
Grab some napkins and enjoy this monster of a burger with a glass of Australian Petit Verdot or Australian Shiraz! Cheers!