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lamb burgers with lemon yogurt sauce

By: Heather Bursch

Ingredients

For the burgers:

  • 1.5 lb ground lamb
  • 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • pepper - 20 cracks or 1/2 teaspoon
  • 2 garlic cloves crushed
  • 1 teaspoon olive oil more for frying

Lemon yogurt sauce

  • 1 cup of yogurt
  • 1/2 lemon zested
  • 1/2 lemon juiced
  • 1 teaspoon olive oil
  • 1 tablespoon of chopped mint or dill
  • 1/2 teaspoon of salt & a pinch of pepper
  • 1 small garlic clove crushed optional for a little punch.

Instructions

  • In a bowl break apart your meat with two forks lightly.
  • Add all the spices and oil.
  • Gently mix ingredients into the meat with two forks, not stirring or mashing the meat, just enough to combine.
  • When all is mixed, form 4 - 6 patties about 3/4 inch thick.
  • Heat oil in a pan, enough to lightly coat the pan surface.
  • Fry lamb burgers 3-4 minutes a side, until cooked medium or longer as desired.

To make the yogurt sauce

  • Whisk yogurt, lemon zest, juice, olive oil, 1/2 teaspoon salt & a few cracks of pepper. Lastly, stir in 1 tablespoon mint or dill.

Option: I like to make small versions of this recipe under the broiler for an appetizer. Broil 3-4 minutes on each side. Top the cuties with tzatziki sauce and lemon zest on little toasts, and they fly off the plate.

    Makes 4-6 full-size burgers or 12-15 mini burgers.

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