Mini Lamb Burgers and Tzatziki Sauce – Friday Night Bites!


It’s time for Friday Night Bites and tonight we’re going GREEK, with delicious lamb burgers from Cooking Light and a terrific Tzatziki Sauce from Elizabeth. 

Lamb is a lighter and leaner alternative to beef for burgers and will surprise your guests.  The Tzatziki sauce is the perfect condiment for burgers, you can try it as a substitute for the blue cheese below. We love it on baked potatoes too and it easily doubles as a dip or dressing for veggies and/or pita chips. If you haven’t had it before, you must try it – simply put, Tzatziki tickles our tastebuds and it’s a healthy alternative to higher calorie condiments and dips!  It’s  is a great recipe to serve at a party as those who have tried it before LOVE it, for those who haven’t had the pleasure, you will have introduced them to something new.

*If you decide to substitute the blue cheese with tzatziki – we recommend swapping the arugula for thin slices of cucumber.


Tzatziki Sauce


(makes ½ cup – double recipe to increase yield)

  • 1 8 oz. container all natural nonfat strained greek yogurt
  • 1 cucumber, peeled, seeded and chopped
  • 1 Tbs. fresh lemon juice
  • 2 tsp. fresh dill, chopped
  • 2 garlic cloves finely diced
  • Kosher salt and fresh cracked pepper to taste


Put all ingredients in food processor and process until thoroughly combined and smooth. Line a sieve with a paper towel and pour sauce into it letting it drain for 30 minutes. Spoon sauce (it will be a bit thicker now) into an airtight container and refrigerate until ready to serve. Note: pour any excess liquid off before serving.

 Mini Lamb Burgers with Blue Cheese  

This recipe comes from from Cooking Light Way To Cook: Grilling.  This book is fabulous for summer entertaining and has unique, easy to grill, light recipes.  Its great when you’re the host, but also makes a great hostess gift when you’re the guest!   Cooking Light Way To Cook: Grilling . . .


  • Includes techniques on the basics of grilling, setup and food prep; learn to smoke, marinate, brine and more
  • Master the art of grilling steaks, burgers, chicken, fish, fruits, vegetables and more
  • More than 125 recipes accompanied by full-color how-to photos



Yield: 8 servings (serving size: 1 slider)


  • 11/4 teaspoons olive oil
  • 12/3 cups thinly sliced onion (about 1 large)
  • 3/4 teaspoon brown sugar
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 13 ounces lean ground lamb
  • Cooking spray
  • 8 (1.3-ounce) mini sandwich buns, toasted
  • 1 cup arugula leaves
  • 2 tablespoons crumbled blue cheese


  1. Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1?8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
  2. Preheat grill to high heat.
  3. Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Place patties on grill rack coated with cooking spray. Grill 3 minutes on each side.
  4. Place arugula evenly on bottom halves of buns; top with 1 patty, 1 1/2 tablespoons caramelized onion, and about 3/4 teaspoon blue cheese. Cover with top halves of buns.

CALORIES 226; FAT 10.4g (sat 3.8g, mono 4.8g, poly 1g); PROTEIN 11.8g; CARB 21.2g; FIBER 1.6g; CHOL 33mg; IRON 1.8mg; SODIUM 347mg; CALC 68mg


Enjoy and cheers to the weekend!  Friday Night Bites is a weekly food series from the Partybluprints Blog.


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