Red Meat Allergy Friendly Garlic Herb Lamb Burgers with Lemon
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Learn more →Ingredients
4 servings
For the patties
- 1 ½ lb ground lambSee all
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast
Mary's Organic 93% Lean Ground Chicken, 16 oz
Nature's Promise All Natural Ground ChickenForce of Nature™ Ancestral Blend Ground Chicken
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Wegmans Organic Ground ChickenChef's tipGround 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). - 4 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp lemon zest
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the lemon-herb sauce
- 1 cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh mint, finely chopped
- ¼ tsp kosher salt
For serving
- 4 burger buns
- lemon wedges (optional)
- thinly sliced red onion (optional)
Instructions
- 1
In a small bowl, stir together the yogurt, lemon juice, lemon zest, minced garlic, parsley, mint, and salt until smooth. Refrigerate while you prepare the patties.
- 2
In a large mixing bowl, combine the ground lamb, garlic, parsley, mint, rosemary, lemon zest, cumin, smoked paprika, salt, and black pepper. Mix with your hands until the seasonings are evenly distributed, but stop as soon as the mixture is uniform — overworking the meat will tighten the texture.
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