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    Home » Recipes » Lamb

    Sous Vide Lamb Burgers with Homemade Tzatziki Sauce

    Mar 14, 2018 · 1 Comment

    Sous vide lamb burgers are what dreams are made of. The lamb burgers are cooked to perfection using a sous vide, then covered in a delicious homemade tzatziki sauce. The result? A masterful tasting burger that you can whip out for game day, pool parties or even a romantic dinner.

    Sous Vide Lamb Burger with Homemade Tzatziki Sauce

    Time and Temperature

    Through loads of experimentation, we’ve found that cooking the lamb burgers at 57C/135F for 45 minutes is the perfect combo. Leaving the patties in for 45 minutes results in a super juicy, firm burger. Also, cooking them at a temperature of 135F is the sweet spot for that perfect edge to edge rosy color. Just make sure you have a reliable sous vide that accurately regulates the temperature of the bath or your results may vary (check out the Anova or Joule). For other time and temperature options, check out our cooking guide here.

    Special Equipment

    Sous Vide Machine – This one is obvious. To cook sous vide, you’re going to need a device to precisely regulate the temperature of the bath water. The two best sous vide machines in the game right now are the Anova Precision Cooker and the Breville Joule. The main difference between the two is that with the Anova you can control the device both manually and with a mobile device, and with the Joule you can only control the device by using your mobile device. Either way, both sous vide machines are top class and you can’t go wrong with either choice.

    12-quart Container – Although you can use a basic stockpot for your sous vide cooking needs, I highly recommend buying a large plastic container. They are inexpensive and spacious, so you won’t have to worry about cooking a big roast in a small pot. I recommend a 12 quart Rubbermaid container, as it is BPA free, sturdy, and large enough for just about anything you will be cooking.

    Container Lid – If you are going to buy a plastic container, I highly suggest buying a compatible lid for it. When you sous vide for a long duration, the heat of the water causes evaporation. With a lid, it eliminates a majority of the evaporation so you can cook for 72 hours care-free.

    Cast Iron Skillet – If you are looking to take your searing game to the next level, we recommend investing in a cast iron skillet. By using a cast iron in this recipe, you’ll achieve a deep sear on the lamb burgers. Cast irons are also extremely handy for searing just about any and all sous vide meat. Lodge offers the best quality and price, which is why it is our favorite cast iron brand.

    Check out our full list of recommended gear here.

    Sous Vide Lamb Burger with Homemade Tzatziki Sauce
    5 from 1 vote
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    Sous Vide Lamb Burger with Homemade Tzatziki Sauce

    Course Main Course
    Cuisine Mediterranean
    Keyword burger, lamb, sous vide, tzatziki
    Prep Time 10 minutes
    Hands-On Cook Time 5 minutes
    Sous Vide Time 45 minutes
    Total Time 1 hour
    Servings 4 people

    Ingredients

    Homemade Tzatziki

    • 1 cup plain Greek yogurt
    • 1 tablespoon lemon juice
    • 1 clove garlic
    • ⅓ large English cucumber, diced
    • ¼ tablespoon salt
    • ⅓ tablespoon fresh dill, chopped
    • Salt and pepper to taste

    Lamb Burgers

    • 1 lb ground lamb
    • 4 hamburger buns
    • 1 small red onion, halved and sliced thinly
    • 5 ounces baby arugula
    • ¼ tablespoon dried oregano
    • Salt and pepper to taste

    Instructions

    Tzatziki Sauce

    1. Peel cucumber and roughly chop. Sprinkle them with salt, set in colander and place a heavy item on top to draw out water. Let sit for 30 minutes, then drain well and wipe dry with paper towels. 

    2. Add cucumbers, garlic, lemon juice, dill and a sprinkle of pepper in a blender or food processor. Blend the mixture until smooth, then stir in Greek yogurt. Add in salt to taste. Place tzatziki in refrigerator for at least one hour to ensure the flavors are blended.  

    Lamb Burgers

    1. Set sous vide machine to 57C/135F.

    2. In a bowl, mix ground lamb, dried oregano and salt and pepper until well blended. Divide mixture into four equal portion and shape each into a patty about 4 inches wide.

    3. Put the patties in a freezer bag, and remove the air through a vacuum sealer or the displacement method. Drop bag in the bath for 45 minutes.

    4. Remove patties from bath and pat dry with paper towel. Turn grill on high and cook the patties for 1-3 minutes on each side. Alternative: If you do not have a grill, heat pan on high, add oil or butter and sear the patties for 1 minute on each side. 

    5. Place patty on warm, toasted bun and top with homemade tzatziki sauce, fresh arugula, red onion and your other favorite toppings. 

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    About Jason Veselak

    Jason is a home chef with a passion for preparing perfectly-cooked, gourmet meals at home - so naturally he became obsessed with cooking sous vide. This obsession led to a quest to find the perfect cooking time, temperatures and techniques for every type of food he puts in the bath. Jason is excited to share his pro-tips and favorite recipes to help make cooking sous vide an unforgettable experience for everyone. Follow his culinary adventures at @sousveezy on Instagram to learn more!

    This post may contain affiliate links for products I use regularly and highly recommend.

    Reader Interactions

    Comments

    1. Jennifer H says

      September 29, 2019 at 1:32 pm

      Fantastic recipe! Lamb burgers were juicy and delicious and the tzatziki was a hit.

      Reply

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