Lamb Burger with Mint Tzatziki and Turmeric Aioli

Hamburger Buns
Hamburger Buns

INGREDIENTS FOR THE TUMERIC AIOLI

  • 1/2 cup mayonnaise
  • 3 garlic cloves minced
  • 1 tablespoon olive oil
  • 2 tablespoon lemon juice
  • ½ tablespoon of turmeric
  • ½ tablespoon of cumin
  • salt to taste

 

DIRECTIONS

Add the mayonnaise, garlic, olive oil and lemon juice to a medium sized bowl. Whisk until smooth. Add the turmeric, cumin and salt and continue to whisk until all ingredients are combined.

 

INGREDIENTS FOR THE MINY TZATZIKI

  • 1 cups plain Greek yogurt
  • 5 garlic cloves minced
  • 2 tablespoons of fresh, finely chopped mint
  • 1 large cucumber, seeded and grated with a cheese grater
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • salt and pepper to taste
  •  

DIRECTIONS

Mix all ingredients together until smooth. This sauce can be stored in the refrigerator for up to 2 days.

 

INGREDIENTS FOR THE BUREGERS

  • 1 pounds ground lamb
  • 1 tablespoon of fresh minced garlic
  • 2 tablespoons chopped fresh oregano leaves
  • 2 tablespoons of cumin
  • 2 teaspoons of salt
  • 1 egg
  • arugula and red onion for toppings

 

DIRECTIONS

Mix all ingredients into a bowl using your hands until combined. Form four small patties and cook on the grill. Add your sauces to a Canyon Bakehouse Hamburger Buns and top with onions and arugula!