PCOS Friendly Classic Lamb Burgers

Total time27 min

Prep time15 min

Cook time12 min

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Ingredients

4 servings

For the patties

1 ½ lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 cloves garlic, minced
1 tsp ground cumin
½ tsp ground coriander
½ tsp smoked paprika
¼ tsp red pepper flakes
2 tbsp fresh mint, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp kosher salt
½ tsp black pepper
1 tbsp olive oil

For the yogurt sauce

½ cup plain whole-milk yogurt
½ 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
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves butter lettuce
1 medium tomato, sliced
¼ 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 — overworking the meat toughens the patties.

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