Loving Lamb One Burger at at Time

Burger upgraded to fresh ground lamb

Hey hamburger move over, make some space for the lambburger. Lamb seems to be the trend food of the season, bumping pork belly and short ribs off menus nation-wide. Racks, legs, chops are all full on ways to savor lamb's assertive meat flavors. Not mouthwatering options for the non-lamb loving crowds. Enter the approachable lambburger. So juicy and flavorful it deserves its own minty condiment.

Lambburgers with Cucumber Mint Sauce

8 oz greek style thick yogurt
1 garlic clove, minced
1/4 tsp cayenne pepper
1/4 tsp salt
1 tblsp chopped fresh mint
1 tblsp cucumber, diced fine

1 lb ground lamb *see note below
1/2 tsp worcestershire sauce
1/4 tsp ground pepper
1 tsp chopped fresh mint or parsley
salt
3 english muffins, split
3 slices tomato and sprouts or lettuce to garnish

Mix the first ingredients in a small bowl to make the cucumber mint sauce. Chill. Can be made 2 days in advance.

Lightly fold worcestershire sauce, pepper, and mint into the ground lamb until evenly distributed. Over handling the meat will make the burgers tough. Shape into 3 patties 1 inch thick. Grilling the burgers adds a world of flavor, but they can also be cooked on the stovetop in a cast iron or grill pan. Salt both sides of the burgers and cook over high heat. About 3 minutes per side until browned outside, and pink inside. Let rest for 5-1 0 minutes under foil. Remove most of the grease from the pan. Add the split muffins to toast.

Assemble burgers. One lamb burger to a toasted english muffin, topped with cucumber mint sauce, tomato slice, and those crunch sprouts. Serve!

Insides

*Ground lamb can vary in fat content depending on the parts of the lamb used. If the lamb looks too lean substitute 60% ground beef. Ideal fat content is 70-80%. If you are unsure ask your butcher.