Print Recipe

Greek Lamb Burgers w/ Mint Tzatziki & Zucchini Farro Salad w/ Homemade Pesto

This delicious burger is perfect to indulge on for any occasion!
Prep Time15 mins
Cook Time51 mins
Total Time1 hr 6 mins
Course: Main Course
Cuisine: Greek
Keyword: Burger, Lamb, Mint Tzatziki, Pesto
Servings: 4

Ingredients

Burger

  • 1 pound Ground Lamb
  • 2 Gloves large cloves; minced
  • 1/2 cup Feta Cheese crumbled
  • 3/4 tsp Ground Cumin
  • 1 tbsp Olive Oil
  • 3/4 cup Greek Yogurt plain nonfat
  • 1/2 cup Cucumber shredded
  • 2 tbsp Mint chopped
  • 1 tbsp Lemon Juice
  • 4 Pepperidge Farm® Classic Hamburger Buns Soft White
  • 4 Tomato slices
  • 4 Red Onion thin slices
  • 1 cup Arugula

Salad

  • 1 can Swanson® Chicken Broth (14 ½ ounces)
  • 1 cup Packed Fresh Basil Leaves
  • 1 cup Packed Fresh Parsley Leaves
  • 1/4 cup Pine Nuts
  • 1/4 cup Parmesan Cheese
  • 1 tsp Lemon Zest
  • 3/4 cup Uncooked Farro
  • 1 Small Zucchini chopped
  • 3/4 cup Fresh Whole Kernel Corn
  • 1/2 cup Red Onion chopped
  • 1 tbsp Lemon Juice

Instructions

  • Add 1/3 cup broth, the basil, parsley, pine nuts, parmesan cheese and lemon zest in a blender. Cover and blend until the mixture is smooth; set aside.
  • Combine the farro and remaining broth in a 2 1/2-quart saucepan; bring to a boil over high heat. Reduce the heat to low. Cover and cook for 15 minutes or until the farro is tender and the liquid is absorbed. Remove the farro to a large bowl and let cool for 30 minutes.
  • Thoroughly mix the lamb, half the garlic, feta and cumin in a large bowl. Season to taste with salt and pepper.
  • Shape the lamb mixture into 4 burgers. Insider Tip! To help keep the burgers from shrinking during cooking, use your thumb to make an indentation in the center of each burger.
  • Heat the oil in a 12-inch skillet over medium-high heat. To prevent sticking, make sure the skillet is hot before adding the burgers. Add the burgers and cook for 3 minutes; flip and cook for 3 minutes more.
  • Stir the yogurt, cucumber, mint, lemon juice and remaining garlic in a medium bowl. Season to taste.
  • Add the zucchini, corn, onion, blended broth mixture, lemon juice and salt to the cooled farro and toss to coat. Sprinkle with additional thinly sliced fresh basil, if desired.
  • Divide the burgers among the buns and layer with the yogurt mixture (mint tzatziki sauce), tomato, onion and arugula.