Ingredients

 
For the pickled onions
  • 3∕4 CUP RED WINE VINEGAR
  • 1 TABLESPOON LIGHT BROWN SUGAR
  • 1∕2 TEASPOON KOSHER SALT
  • 1 TEASPOON BLACK PEPPERCORNS
  • 1 BAY LEAF
  • 1 SMALL RED ONION, THINLY SLICED
For the tzatziki
  • 1∕2 CUP PLAIN GREEK-STYLE YOGURT
  • 2 TABLESPOONS CHOPPED, SEEDED CUCUMBER
  • 1 TEASPOON RED WINE VINEGAR
  • 1 TEASPOON MINCED FRESH MINT
  • PINCH OF KOSHER SALT
For the lamb burgers
  • 2 POUNDS GROUND LAMB
  • 1∕2 MEDIUM YELLOW ONION, GRATED
  • 2 TABLESPOONS MINCED FRESH MINT
  • 1 TABLESPOON MINCED FRESH OREGANO
  • 1 TEASPOON KOSHER SALT
  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 TEASPOON GARLIC POWDER
  • 6 ONION HAMBURGER BUNS
  • OLIVE TAPENADE, STORE-BOUGHT OR HOMEMADE, AND BIBB LETTUCE LEAVES, FOR SERVING
For the pickled onions
  • 3∕4 CUP RED WINE VINEGAR
  • 1 TABLESPOON LIGHT BROWN SUGAR
  • 1∕2 TEASPOON KOSHER SALT
  • 1 TEASPOON BLACK PEPPERCORNS
  • 1 BAY LEAF
  • 1 SMALL RED ONION, THINLY SLICED
For the tzatziki
  • 1∕2 CUP PLAIN GREEK-STYLE YOGURT
  • 2 TABLESPOONS CHOPPED, SEEDED CUCUMBER
  • 1 TEASPOON RED WINE VINEGAR
  • 1 TEASPOON MINCED FRESH MINT
  • PINCH OF KOSHER SALT
For the lamb burgers
  • 2 POUNDS GROUND LAMB
  • 1∕2 MEDIUM YELLOW ONION, GRATED
  • 2 TABLESPOONS MINCED FRESH MINT
  • 1 TABLESPOON MINCED FRESH OREGANO
  • 1 TEASPOON KOSHER SALT
  • 1 TEASPOON FRESHLY GROUND BLACK PEPPER
  • 1 TEASPOON GARLIC POWDER
  • 6 ONION HAMBURGER BUNS
  • OLIVE TAPENADE, STORE-BOUGHT OR HOMEMADE, AND BIBB LETTUCE LEAVES, FOR SERVING
 

Time:

  • PREP TIME: 25 MINUTES
  • INACTIVE PREP TIME: AT LEAST 3 HOURS FOR PICKLED ONIONS
  • COOK TIME: 15 MINUTES

 

Serves: 6

Lamb Burgers with Olive Tapenade, Pickled Onions, and Tzatziki

lamb_burgers-large

FOR THE PICKLED ONIONS
In a small saucepan, combine the vinegar, sugar, salt, peppercorns, and bay leaf and bring to a low boil, stirring until sugar dissolves. Pour over onions and refrigerate at least 3 hours and up to overnight.

FOR THE TZATZIKI
Combine all the ingredients and refrigerate until serving time.

FOR THE LAMB BURGERS
Heat the grill to medium-high.

In a medium bowl, combine the lamb, onion, mint, oregano, salt, pepper, and garlic powder. Divide meat into 6 equal portions and shape into patties. Grill about 5 minutes on each side for medium rare, or to desired doneness.

Spread each bun with olive tapenade and stack with a burger, pickled onions, Bibb lettuce, and tzatziki sauce.