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Categories:
burgers clove garlic shallot lemon zest fresh mint salt cumin olive oil buns arugula cucumber mint leaves clove garlic lemon juice yogurt salt
Viewed: 26 - Published at: 3 years agoIngredients
- For The Lamb Burgers
- 1 pound Ground Lamb
- 1 clove Garlic, Minced
- 1 Shallot, Minced
- 1 whole Lemon Zest
- 2 Tablespoons Fresh Mint, Chopped
- 1 teaspoon Sea Salt
- 1/2 teaspoons Cumin
- 1 Tablespoon Olive Oil
- 4 Burger Buns
- Baby Arugula, For Garnish
- 1 Cucumber, Peeled, Seeded & Roughly Chopped
- 1/4 cups Mint Leaves Tightly Packed
- 1 clove Garlic, Minced
- 1 Tablespoon Lemon Juice
- 1 cup Full Fat Greek Yogurt
- 1/2 teaspoons Sea Salt
Method
- In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin.
- With clean hands, fold together the meat mixture until the other ingredients are well distributed.
- Try not to overly break up the meat.
- Divide into 4 balls and form into 2-inch thick patties.
- You want them to be more round than flat.
- Set a large heavy bottomed skillet (preferably cast iron) over high heat.
- Add a very thin layer of oil, just enough to grease the bottom of the pan.
- Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare.
- Remove to a plate to rest and tent with foil.
- Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber.
- Transfer to a serving bowl.
- Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula leaves.
