One of our all-time favourite lamb recipes are these Greek-inspired lamb burger. It’s fantastic to use lamb instead of beef because there aren’t really any differences in the preparation between the two, and you also gain added flavour! Similar to a beef burger, lamb burgers can also be cooked medium or medium-rare.
We spread the feta yoghurt sauce liberally on both sides of the bun because we love it so much. If there is any leftover, it makes a delicious dip for pita chips or raw vegetables. You may either stop there or add some expensive anchovies on top for an umami-packed garnish.
Have you yet made these? Comment below and let us know how it went!
- 1/2 c. full-fat Greek yogurt
- 1/4 c. crumbled feta
- 2 tsp. freshly chopped mint
- 1 tsp. lemon juice
- Kosher salt
- Freshly ground black pepper
- 1 lb. ground lamb
- 4 hamburger buns
- 1/4 red onion, thinly sliced into rounds
- Arugula, for serving
- Mix the yogurt, feta, mint, and lemon juice in a medium bowl. Add salt and pepper to taste.
- Make 4 burgers out of ground lamb that are the same size. Each burger should have a thumbprint indentation in the centre. Salt and pepper both surfaces well.
- A large cast iron skillet should be heated to medium-high. Burgers should be added and cooked for 3 to 4 minutes per side for medium, or until the outside is crisp and the inside is still somewhat pink.
- Yogurt sauce is spread on the top and bottom of each bun. Add the top bread, red onion, arugula, and the patty to the top.
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