Lamb Burger
1.50 Ground American Lamb (patties will be about 5.5 oz )
Kosher salt
Freshly ground pepper
4 Burger buns
Herbed Yogurt Sauce (Tzatziki)
1 cup Greek yogurt
3 tbsp Fresh dill, finely chopped
2 tbsp Fresh mint, finely chopped
1 tsp Lemon zest
12 tbsp Fresh lemon juice
0.25 cup Cucumber minced
1 Garlic, minced
1 tsp Kosher salt
0.25 tsp Freshly ground black pepper
Topping suggestions
Pickled red onions
Arugula or mixed greens
Kalamata olives
Feta cheese
Cucumbers, thinly sliced
Nonstick spray or oil for cooking
Lamb Burger
1Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
230 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
Herbed Yogurt Sauce
3Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
Cook Lamb Burgers
4Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
Ingredients
Lamb Burger
1.50 Ground American Lamb (patties will be about 5.5 oz )
Kosher salt
Freshly ground pepper
4 Burger buns
Herbed Yogurt Sauce (Tzatziki)
1 cup Greek yogurt
3 tbsp Fresh dill, finely chopped
2 tbsp Fresh mint, finely chopped
1 tsp Lemon zest
12 tbsp Fresh lemon juice
0.25 cup Cucumber minced
1 Garlic, minced
1 tsp Kosher salt
0.25 tsp Freshly ground black pepper
Topping suggestions
Pickled red onions
Arugula or mixed greens
Kalamata olives
Feta cheese
Cucumbers, thinly sliced
Nonstick spray or oil for cooking
Directions
Lamb Burger
1Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
230 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
Herbed Yogurt Sauce
3Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
Cook Lamb Burgers
4Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
