For the Lamb Burgers
- 1 ½ lbs ground lamb
- kosher salt
- freshly ground black 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
- 1-2 Tbsp fresh lemon juice
- ¼ cup cucumber minced
- 1 clove garlic minced
- 1 tsp kosher salt
Directions
To make lamb burgers:
Divide ground lamb equally into 4 portions. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty.
30 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.
To make herbed yogurt sauce:
Add all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
To cook lamb burgers:
Preheat 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
Special thanks to Great Lakes Lamb for cooking up this recipe on our recent visit to their farm.
To view the article in the online 2022 Summer Partners Magazine, click here.