Add spices when mixing and be sure to top off with tzatziki, lettuce, and tomato to make this burger irresistible. (Chef Dez/Special to Black Press Media)

ON COOKING: Chef Dez shares a burger recipe to ‘die’ for

Fresh spices will leave true burger lovers (lamb or beef) begging for more

by Chef Dez/Special to Black Press Media

Outdoor cooking is one of the best ways to embrace and celebrate the warmer temperatures now upon us.

Greek cuisine is one of my all-time favourites, and this personal recipe of mine for Greek burgers is sure to be a hit at your next backyard cookout – perhaps you have one planned this long B.C. Day weekend.

Feel free to replace the lamb with beef, if you’re not a lamb lover – but I personally love the flavour of lamb in this recipe.

Fresh herbs are a must – this is not a recipe for utilizing your spice rack.

Happy cooking!

Greek Lamb Burgers

Makes 4 burgers

500g lean ground lamb (or lean ground beef)

1 large egg

7 garlic cloves, crushed to a paste

3 tbsp finely chopped fresh oregano

2 tbsp finely chopped fresh rosemary

1 tsp salt

1/2 tsp ground pepper

100g feta cheese, crumbled fine

Mix all ingredients in a bowl and divide equally into four portions. Shape each portion into a burger patty.

On a preheated barbecue, grill the burgers over medium heat until cooked through or alternatively in a preheated pan over medium heat.

Approximately 4 to 5 minutes per side but an instant read thermometer is the way to go: 71 degrees C or 160 degrees F.

Serve with tzatziki, and lettuce, and optional tomato on your favourite burger buns.

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Greek Tzatziki

1/2 long English cucumber, grated (Do not peel the cucumbers, as the skin adds a lot of colour)

250 g plain yogurt

2 garlic cloves, crushed to a paste

1 tbsp finely chopped fresh dill

1/2 tbsp extra virgin olive oil

Salt and pepper to season

Put grated cucumbers in a clean towel or cheesecloth and squeeze to remove moisture.

Place drained cucumbers in a bowl and add all the other ingredients; stir to combine.

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– Chef Dez is a food columnist and culinary instructor in the Fraser Valley. Visit him at www.chefdez.com. Send questions to dez@chefdez.com or to P.O. Box 2674, Abbotsford, B.C. V2T 6R4

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