Sous Vide Lamb Burger With Tzatziki Sauce Recipe | Sip Bite Go
Sous vide lamb burgers with tzatziki sauce from Sip Bite Go hit the spot for a summer burger that's a little different, but still super delicious. Topped with feta and red onion, these Greek style lamb burgers sous vide cook for about an hour.
Season sous vide lamb burger meat. Add ground lamb, salt, and pepper to a large bowl. Gently mix the ingredients together with fingers until they are loosely incorporated.
Make the sous vide lamb burger patty. Form a ground lamb burger patty by shaping ¼ lb lamb into discs. To help the burger retain the shape and not get squished by the vacuum sealer, add lamb burger patty to the freezer for 15 minutes. (Or freeze them for longer, then vacuum seal and sous vide at a later date).
Add sous vide lamb burger patties to a ziplock bag, or vacuum seal lamb burgers in a flat layer.
Sous vide cook lamb burgers for 1 hour. If cooking from frozen, add 60 minutes to sous vide cook time. During the cook time, make the burger toppings including the tzatziki sauce and sautéed onions.
Prepare the sautéed red onions. Add ½ tsp olive oil to a small pan on the stove on medium heat. Add sliced onions and sauté, stirring occasionally for 5-10 minutes until lightly sautéed. Add a little butter if they begin to stick to the pan during the cook time. Add salt and pepper as desired. Set aside.
When done cooking, remove sous vide lamb burgers from the vacuum seal bag and pat dry with a paper towel.
Finish the sous vide lamb burgers with some heat using one of the methods below:Option 1: Sear sous vide lamb burgers. Heat a cast iron pan to medium-high on the stove and add ½ tsp olive oil. Sear lamb burger patty a few minutes, until brown on both sides and edges. Option 2: Grill sous vide lamb burgers by brushing them with a little olive oil and searing them 1-2 minutes on each side on a grill at about 500 degrees.
Once grilled or seared, you can assemble the burgers on the buns with all the toppings. Or take it a step further like my husband did in the recipe video at the bottom of this page.
To finish these Greek style sous vide lamb burgers Patrick’s fancy way, top the burgers with caramelized red onion and feta crumbles then broil on high for ~2 minutes until feta is cooked. Toast brioche buns with some butter in a skillet on medium heat, or grill them with some butter brushed on them for a minute or two until golden brown. Smear tzatziki sauce on the top and bottom of the burger bun. Next add lettuce, the sous vide lamb burger, and any additional toppings you can fit. Warning: you may need to serve with a toothpick!
Make the tzatziki sauce for sous vide lamb burgers:
Heat a small pan on the stove to medium heat. Add olive oil and garlic and sauté for a couple minutes, stirring occasionally until garlic becomes translucent. Pull from heat before garlic browns and set aside to cool for a couple minutes.
To a large bowl, add Greek yogurt and diced cucumber. Stir to combine. Add lemon juice, garlic olive oil, fresh dill, salt and pepper. Mix together. Taste and season with additional salt or pepper if desired. Chill in the refrigerator until ready to serve.
The ultimate sous vide lamb burger. To finish these Greek style sous vide lamb burgers Patrick’s fancy way, top the burgers with caramelized red onion and feta crumbles then broil on high for about 2 minutes until feta is cooked. Toast brioche buns with some butter in a skillet on medium heat, or grill them with some butter brushed on them for a minute or two until golden brown. Smear tzatziki sauce on the top and bottom of the burger bun. Next add lettuce, the sous vide lamb burger, and any additional toppings you can fit. Warning: you may need to serve with a toothpick!
Cooking for a crowd? This recipe demonstrates how to make one lamb burger sous vide style, which you can easily scale up to feed a crowd. The tzatziki sauce will make enough to feed about 4 people. Use leftover tzatziki sauce to top rice bowls, wraps, salads, sous vide chicken tenders, and more for days to come.
Perfect for meal prep. When I’m doing some sous vide meal prep, I’ll make the burgers in batches and freeze them, then add on an hour to the cook time in the sous vide bath when cooking them at a later date.
Choose your finish. There are so many different ways to finish any dish, but for these burgers I usually decide between searing and grilling. Sometimes I pick based on the weather (grilling in the rain, not so fun), and other times it's just a whim. Regardless of the method, you burgers will taste great!