Spiced Lamb Burgers
Serve these spiced lamb burgers at a summer BBQ. They've got a warm Middle Eastern spice and are topped with a deconstructed tzatziki sauce for a refreshing summer meal.
Equipment
- grill or grill pan
- Measuring Spoons
- mixing bowls
- spatula
- knife
- cutting board
Ingredients
- 1 pound ground lamb
- 1 heaping teaspoon ground cumin
- 1 heaping teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon minced shallot
- ¼ cup bread crumbs
- ½ tablespoon mild oil I used grapeseed when I made it with extra lean ground lamb
- ½ cup plain yogurt
- ½ teaspoon garlic salt
- 2 teaspoons thinly chopped fresh mint leaves
- 1 teaspoon lemon juice
- 4-6 hamburger buns
- 1 whole beefsteak tomato sliced
- 1 whole cucumber sliced
Instructions
- Heat up grill or grill pan. To make the lamb patties, add 1 lb lamb, 1 heaping teaspoon each cumin and coriander, 1 teaspoon salt, ½ teaspoon ground pepper, ¼ cup bread crumbs, & 1 tablespoon minced shallot to a large mixing bowl. (note: if using extra lean ground lamb, add ½ tablespoon oil to mixture). Mix everything together well until combined. Divide into 4 portions for 4 oz patties or 6 for 3 oz patties. Form patties, making them slightly bigger than bun size.
- Place each patty onto grill or grill pan. Cook first side for 4 minutes, flip patty and cook for 4-6 minutes on second side, or until internal temperature reaches 155 degrees and let it rest for a few minutes before serving.
. - While patties are cooking, prepare tzatziki sauce. Pour ½ cup plain yogurt into small mixing bowl. Add 1 tablespoon finely chopped mint leaves, 1 teaspoon lemon juice, & ½ teaspoon garlic salt to yogurt. Mix together. Refrigerate until serving.
- Assemble burgers by layering cucumbers, tomato, a lamb patty, and 1-2 tablespoon tzatziki sauce on hamburger buns. Include other toppings if desired.
Notes
- The tzatziki is pretty thin, so if you'd like a thicker sauce, use Greek yogurt instead.
- If using extra lean ground lamb, add ½ tablespoon of oil to patties.
- Make patties slightly larger than the size of the bun you plan on using so they don't shrink too small for your buns.