Grilled Lamb Burgers
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recipe courtesy of Family Features
Serves 4
Ingredients:
Burgers:
- 1 1⁄2 lbs. grass-fed ground lamb
- 1⁄4 teaspoon kosher salt
- 4 brioche buns
- 1 medium tomato, sliced into rounds
Spread:
- 2⁄3 cup full-fat Greek yogurt
- 1 clove garlic, grated
- 1⁄3 cup mayonnaise
- 1 tablespoon Dijon mustard
Salad:
- 1 small English cucumber, thinly sliced
- 2 green onions, thinly sliced into rounds
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon fresh dill, chopped
- 1⁄4 cup micro greens
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
To make burgers: Gently divide lamb into four equal parts and shape into rounds slightly larger than buns. Cover and refrigerate at least 1 hour. To make spread: In small bowl, mix yogurt, garlic, mayonnaise and mustard; refrigerate until ready to assemble burgers. To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, micro greens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers. Preheat grill to medium-high heat, creating hot and cool zones. Salt patties then grill about 6 minutes on each side until internal temperature reaches 150 degrees. As patties near 150 degrees or start to brown, move to cool zone to regulate doneness. Transfer to plate and let rest about 5 minutes. To assemble burgers, add dollop of spread to bottom buns. Top each with one tomato slice, one lamb burger, salad and top bun.