Lamb Smash Burger with Tzatziki, Olive Salsa and Arugula

Ingredients

• 250 mL (1 cup) Greek yogurt 
• 75 g (⅓ cup) feta cheese, crumbled 
• ½ cup fresh dill, finely chopped 
• ½ cucumber, grated and water removed 
• 1 garlic clove, minced 
• Zest and juice of 1 lemon 
• 1 cup pimento-stuffed olives, roughly chopped 
• 1 jalapeño, seeded and finely diced 
• ½ cup roasted red peppers, diced 
• ½ tsp dried oregano 
• ½ cup fresh parsley, chopped 
• 2 tbsp olive oil 
• 1 tbsp red wine vinegar 
• 680 g (1.5 lb) ground lamb 
• 1 tbsp butter 
• 2 tsp canola oil 
• Salt and freshly ground black pepper, to taste 
• 4 burger buns 
• 2 cups arugula

Directions

1. To prepare the tzatziki, combine the yogurt, feta, dill, cucumber, garlic, and lemon zest and juice. Stir to combine and season to taste. Refrigerate until needed. 
2. To prepare the olive salsa, combine the olives, jalapeño, roasted red peppers, oregano, parsley, olive oil, and red wine vinegar. Mix well and season to taste. 
3. Divide the lamb into 4 equal portions and form into loose balls. 
4. Heat butter and canola oil in a cast iron skillet over high heat. Working in batches, place the lamb balls in the pan and press firmly into thin patties (about 6 mm / ¼ inch thick). Season with salt and pepper. 
5. Cook for 3–5 minutes per side, until deeply browned, crisp at the edges, and cooked through (internal temperature 71°C / 160°F). 
6. Serve on buns topped with tzatziki, olive salsa, and arugula.