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Chef John's Lamb Moussaka Burger
May 04, 2017

Ok, I didn't do the cheese sauce because I was craving Tzatziki sauce and feta cheese. I used Chef John's recipe for the tzatziki sauce. I'm not a big fan of restaurant lamb burgers because they always come out so dry, with an overpowering dried lamb flavor. I used about half of the onion/eggplant mix to season and moisten a twelve ounce package of lamb. My patties did fall apart a little, so next time I'll form the patties and refrigerate for an hour. These were so moist and delicious, that I will never again order a lamb burger in a restaurant.

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