A Party In my pantry

Lamb is a great way to shake-up your burger game; while similar in texture, it has a much richer flavor profile. Plus, lamb burgers are best complimented with different condiments than a traditional beef burger, making it a very different meal than a usual burger night. We have enjoyed these lamb burgers with both tzatziki sauce and whipped feta.

If you haven’t tried cooking with a sous vide, I highly recommend it. We have a new range with a built-in sous vide, which I am loving. It has provided such versatility in our kitchen. With the sous vide, I never have to worry about a dry burger or an overcooked steak. You don’t need to cook sous vide though to enjoy these delicious lamb burgers. They would be just as good straight on the grill.

Ingredients

• 1 lb Ground Lamb
• 1 tsp + ground dried Oregano
• 2 tbsp Flavored Olive Oil, such as Fustini’s Tuscan Herb
• 1 tsp Flavored Salt & Pepper mix, such as M Salt or Goya Mix
• 1 tsp Cumin
• 2 Garlic Cloves, pureed or minced
• 1 tsp Dijon Mustard
• 4 Hamburger Buns, lightly toasted
• Tzatziki Sauce, store-bought or homemade or Whipped Feta
• Optional Toppings: Feta cheese, Greens, Tomatoes, Mint, sliced pickled Red Onion

Preheat your sous vide bath water to the desired water temperature. The ideal temp for a pink middle is 135 degrees. 130 degrees for medium rare or 140 degrees for medium. Keep the meat completely submerged in the water for a minimum of 45 minutes, up to two hours.

In a bowl, mix the lamb, olive oil, oregano, salt mix, cumin, garlic and dijon together. Be careful not to over-mix. Separate into four equal-sized patties. Place in a vacuum-sealed plastic wrap or a zip-loc bag with as much air removed as possible. Refrigerate until ready to place in the water bath.

When the water has reached your desired temperature, place the plastic-sealed burgers in the water. Keep the meat completely submerged in the water for a minimum of 45 minutes, up to two hours. Once cooked, sear the burgers for a minute on each side on a grill or a grill pan. Serve hot on the toasted buns with the optional toppings. Serve with Crispy Roasted Smashed Potatoes and a Greek salad.