Lamb Burger With Yogurt Sauce Recipes
This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.
Recipe From food.com
Provided by C. Taylor
Categories Lunch/Snacks
Time 20m
Yield 4-5 patties, 4-5 serving(s)
Number Of Ingredients 11
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LAMB BURGERS WITH CILANTRO-YOGURT SAUCE RECIPE - SUVIR …
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Dec 6, 2013 Pat the meat into 6 burgers. In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus …
5/5
Total Time 45 mins
Author Suvir Saran
- In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapeños, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt. Process until pureed. Transfer to a bowl and refrigerate.
- Light a grill. In a large bowl, combine the ground lamb with the remaining minced jalapeños, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands. Pat the meat into 6 burgers.
- In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice. Season with salt and pepper.
- Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side. Fold the yogurt into the cilantro puree. Spread some of the yogurt sauce on the bottom half of each roll; top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad. Close the sandwiches and serve.
LAMB BURGER WITH YOGURT SAUCE RECIPE | MARTHA STEWART
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Nov 17, 2010 In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch …
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Nov 17, 2010 In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch …
3.5/5 (11)
Calories 418 per serving
Category Lamb Recipes
- In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
- In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.
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Jun 16, 2020 Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons …
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Jun 16, 2020 Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons …
Ratings 2
Category Dinner
Cuisine American
Estimated Reading Time 7 mins
- Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
- Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
- Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
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May 3, 2017 1 cup plain whole milk yogurt. 1/4 cup chopped mint leaves. 1 garlic clove, minced. 1 tablespoon plus 1 teaspoon fresh lemon juice. Kosher salt and freshly ground pepper
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May 3, 2017 1 cup plain whole milk yogurt. 1/4 cup chopped mint leaves. 1 garlic clove, minced. 1 tablespoon plus 1 teaspoon fresh lemon juice. Kosher salt and freshly ground pepper
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