"Beef & lamb burgers seasoned with cumin & oregano, smoked/grilled, brushed with curry ketchup, topped with Manchego cheese, stacked with marinated/sliced tomatoes, red onion & lettuce & finished with a fresh Tzatziki sauce"
3/4 cup ketchup
1/4 cup dark brown sugar
2 teaspoons curry powder
1/8 teaspoon ground cumin
1/2 cup sour cream
½ cup Greek yogurt
1 1/2 tablespoons good quality olive oil
1 teaspoon white balsamic vinegar
1 teaspoon fresh minced garlic
1/3 teaspoon salt
1 tablespoon finely chopped fresh dill
1/4 cup grated cucumber, excess liquid squeezed out
Notes: Grinding your meat at home will give you a very tender result. If you do not have a meat grinder, ask your butcher to grind the meat for you or use pre-ground.
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon oregano
1 1/2 pounds cubed beef chuck
10 ounces cubed leg of lamb
Manchego cheese thinly sliced
1 red onion
Red lettuce (or preferred)
Salt & pepper
White balsamic vinegar
4" round cutter for shaping burgers
Mandoline for slicing cheese and vegetables
Add all of the ingredients to a small mixing bowl and whisk until smooth.
Note: Be sure the olive oil you're using is not overly bitter.
Add everything but the dill and cucumber to a small mixing bowl and whisk until smooth. Add the cucumber, dill and mix in.
Note: If you don't have a meat grinder attachment, use a food processor. If using a processor you will need to gradually add meat cubes or the blade may not turn.
Add the salt, black pepper, cumin and oregano to a ramekin and mix. Press the meat cuts through the grinder alternating the beef and lamb and adding the seasoning as you go to get an even mixture. Gently toss the ground meat mixture together. Divide the mixture into 5 even sized balls. Press each ball into the 4" round cutter to shape and then place patties on a plate or platter.
Grilling: Heat your grill or smoker grill to 400F. Brush the tops and bottoms of each burger with olive oil and place on the rack. Once the bottoms have browned nicely, flip over, brush the tops and sides with some of the curry ketchup and continue cooking until the internal temperature reaches 145F to 150F or preferred doneness. Towards the end of cooking top each burger with Manchego (or your preferred) cheese slices. Slice the tomatoes and onions into rings. Season the tomatoes with salt & pepper and drizzle with olive oil & white balsamic vinegar. Serve burgers with the toppings and condiments.