Lamb Burgers

Change up traditional burgers on the grill or under your broiler with ground lamb and raita as a condiment. Preparing the burger mixture a couple of hours before you begin cooking will intensify the added flavors of cilantro and curry.
By | May 21, 2015

Ingredients

Burgers
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups chopped onion
  • coarse, kosher salt
  • 2 teaspoons curry powder
  • 2 pounds ground lamb
  • 4 tablespoons chopped (fresh) cilantro
  • freshly ground black pepper, to taste
  • 6 hamburger buns or small pitas or 2 naan (indian flatbread)
  • 1 cup plain whole-milk yogurt (drained of whey)
Raita
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon finely grated lime zest
  • kosher salt, to taste

Instructions

For the raita:
Prepare raita by mixing all ingredients together, blending well.  Cover and place in refrigerator until chilled, up to 4 hours.  

For the burgers:
Heat 2 tablespoons olive oil in medium sized skillet over medium heat.  Add onion and a teaspoon salt.  Sauté until tender, approximately 5 to 6 minutes.  Add curry powder and stir for about 1 minute; remove from heat.  Cool mixture.  

Place ground lamb in large bowl, add onion mixture, 1 teaspoon salt, cilantro, and freshly ground black pepper (approximately 1 tablespoon).  Mix thoroughly and shape lamb into six ½-inch patties.

Grill lamb burgers over a medium-high grill (or under broiler).  Cook for about 4 minutes or until grill marks appear.  Flip burgers and cook until done; medium-rare will take approximately 4 minutes more.  

Place burgers on hamburger buns or on naan/flat breads with optional tomato slices and a spoonful of raita. 

 

Ingredients

Burgers
  • 4 tablespoons olive oil, divided
  • 1 1/2 cups chopped onion
  • coarse, kosher salt
  • 2 teaspoons curry powder
  • 2 pounds ground lamb
  • 4 tablespoons chopped (fresh) cilantro
  • freshly ground black pepper, to taste
  • 6 hamburger buns or small pitas or 2 naan (indian flatbread)
  • 1 cup plain whole-milk yogurt (drained of whey)
Raita
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon finely chopped fresh cilantro
  • 1 teaspoon finely grated lime zest
  • kosher salt, to taste
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