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

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


Homemade Tzatziki

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • large English cucumber, diced
  • ¼ tablespoon salt
  • 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


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.