Burgers are a favorite dinner item in this house. I can put nearly anything on a burger and my three year old will eat it. She may pick it off after a bite or two, but it’s almost like the word “burger” justifies just about anything included. I couldn’t quite sell her on having the tangy mint and cilantro lime yogurt on top, but I figure as long as she is willing to try something that looks like this, we are doing good.
I don’t really cook with lamb all that often. It’s not on my carnivore radar, but it really is deeply flavorful and lean at the same time. Because of it’s low fat percentage, I added an egg to the meat mixture, kind of reminiscent of a meatball recipe. We topped the burgers with cool slices of cucumber, lots of chopped mint and cilantro and the zesty yogurt sauce and called it a success. I think bits of feta incorporated into the patties would’ve been even better – there’s always room for creativity and error in creating a burger and that’s why it’s one of the most enjoyable dinners to make around here. Not to mention everyone can top them in their own way, so a particular palette doesn’t get ridiculed.
Lamb Burgers with Cucumber and Mint
1 pound ground lamb
1/2 sweet onion, diced fine (about 1/2 cup)
1/2 cup chopped cilantro and mint, divided
1/2 cup full fat plain yogurt or sour cream
1 tablespoon lime juice
salt and pepper to taste
1/2 cucumber, sliced
buttered onion rolls
In a medium bowl, combine the lamb, onion, egg and half the cilantro and mint. Add a teaspoon of salt and pepper and mix well to combine. Form into somewhat loose patties and cook on a buttered grill or griddle about 2 minutes per side and an instant read thermometer reads at least 160F.
Combine the yogurt, lime juice and other half of the cilantro and mint and season with salt and pepper to taste. Serve on top of burgers with sliced cucumbers on buttered onion rolls.