A while back, some friends and I (just kidding, it was only me) started to referring to lamb burgers as lambos. In my mind, a hypothetical conversation would go something like, "Hey, what are you up to on Saturday?"
"The weather's supposed to be great, I was thinking about firing up the grill and making myself a lambo."
"That sounds awesome. I'll bring over some Zima, can you make me a lambo, too?"
You've probably already figured this out for yourself, but the term lambo never really caught on, and neither did lamb burgers. And that's a shame, because like the car for which we tried to name them, lambos are a rare luxury that provide a stunning sensory experience. A finely crafted lambo (the burger) can take your taste buds from 0 to 60 in under two seconds flat. Don't just take my word for it. Come into the shop, grab some handcrafted lambos for the family, fire up the grill, and take them out for a test drive with our very own taztziki sauce recipe (included below). Don't worry about the cheese. These burgers have already been rigged with landmines of fetacheese and proprietary blend of spices for regular flavor explosions.
- 3 cups yogurt
- 1 fresh lemon, juiced
- 2 cloves garlic, minced
- 1 seedless (English) cucumber, diced
- 2 sprigs of dill, chopped
- Salt and pepper to taste
Mix all ingredients together in a bowl OR put all ingredients except yogurt into through food processor and mix into yogurt. Makes 12 servings.
As always, for best burger results, serve them on our homemade brioche buns and fresh tomato slices and a leaf of lettuce.