Nitrate & Nitrite Free Classic Lamb Burgers
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground lamb
- 3 cloves garlic, minced
- 1 tsp ground cumin
- Ā½ tsp ground coriander
- Ā½ tsp smoked paprika
- Ā¼ tsp red pepper flakes
- 2 tbsp fresh mint, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 1 tbsp olive oil
For the yogurt sauce
- Ā½ cup plain whole-milk yogurt
- Ā½ cup cucumber, finely grated and squeezed dry
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh mint, finely chopped
- salt and pepper, to taste
For serving
- 4 brioche or burger buns, split and toasted
- 4 leaves butter lettuce
- 1 medium tomato, sliced
- Ā¼ red onion, thinly sliced (optional)
Instructions
- 1
Make the yogurt sauce: stir together the yogurt, grated cucumber, lemon juice, minced garlic, and chopped mint in a small bowl until combined. Season with salt and pepper to taste, then refrigerate until ready to serve.
- 2
Combine the ground lamb, minced garlic, cumin, coriander, smoked paprika, red pepper flakes, mint, parsley, salt, and black pepper in a large mixing bowl. Mix with your hands until the seasonings are evenly distributed, but stop as soon as the mixture is uniform ā overworking the meat toughens the patties.
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