Turkey Lamb Burgers, Tzatziki Sauce, Spinach Feta Basmati
INGREDIENTS:
FOR THE TZATZIKI SAUCE
1 large cucumber, halved and deseeded
Kosher salt
2 TBSP fresh dill, minced
1 small shallot, minced
2 cups plain Greek yogurt
3 cloves garlic, grated
Zest of 1 lemon
Juice of ½ lemon
½ tsp freshly ground black pepper
1 TBSP extra virgin olive oil
FOR THE LAMB BURGERS
1 lb ground turkey
1 lb ground lamb
½ tsp fennel seed, ground in a mortar & pestle
3 whole cloves, ground in a mortar & pestle
½ tsp all spice
1 tsp cumin
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp ground cinnamon
½ tsp unsweetened cocoa powder
2 cloves garlic, grated
1 egg
4 stalks green onions, minced
1 ½ tbsp vegetable oil
1 sprig rosemary
FOR THE SPINACH RICE
1 cup Basmati rice
¼ cup of flaxseed
1 TBSP unsalted butter
10 oz cooked spinach, chopped
1 tsp kosher salt
½ tsp freshly ground black pepper
3 ½ cups cold water
6 oz feta cheese, crumbled
1 bunch green onions, minced
FOR THE TZATZIKI SAUCE
Slice the cucumber in half lengthwise and deseed using a spoon. Grate the cucumber into a bowl using the large hole side of a box grater. Add a pinch of salt to the cucumber and mix to draw out the moisture. Let sit for 10 minutes then drain and dry thoroughly by squeezing the cucumbers with paper towels.
To a mixing bowl, add in the Greek yogurt, lemon zest, grated garlic, lemon juice, cucumber, shallots, dill, ½ tsp of salt, a ½ tsp of freshly ground black pepper, and extra virgin olive oil. Mix to to combine, cover, and refrigerate for a minimum of 2 hours.
FOR THE LAMB BURGERS
Add the ground turkey & lamb to a large mixing bowl. Add in the fennel seed, clove, all spice, cumin, kosher salt, freshly ground black pepper, cinnamon, unsweetened cocoa powder, garlic, egg, onions, and vegetable oil. Mix to combine and form into hamburger patties.
Cook in a saute pan over medium heat until golden brown on both sides. Finish by adding in the rosemary and basting the hamburgers with the pan juices. Add in 2 TBSP of water, cover, and steam until internal temperature reaches 160F.
FOR THE SPINACH RICE
To a rice cooker or a medium sauce pot, add the rice, flaxseed, butter, spinach, salt, freshly ground black pepper, and cold water. Start the rice cooker or bring the pot to the boil. Once to the boil, cover, reduce heat to low, and simmer for 20 minutes. After the 20 minutes is up, turn off the heat and let stand for 10 minutes. Finish by adding in the feta cheese and green onions. Fold into the rice and fluff with a fork.
