Spicy Lamb Burgers
These lamb burgers by Alison Needham are a unique twist on an old classic. Serve them at your next cook out with an icy cold (gluten-free) beer.
Servings: 4 people
Ingredients
- 1 1/4 pounds ground lamb
- 1 large shallot, finely minced
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh mint leaves
- 1 tablespoon ground New Mexican chile powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup crumbled feta cheese
For the cucumber sauce:
- 1/2 cup low fat Greek yogurt
- 2 tablespoons finely grated cucumber
- 1 teaspoon finely chopped fresh mint leaves
- 1 teaspoon fresh lemon juice
- pinch of salt
Instructions
- Heat a grill over medium-hot flames.
- Place lamb, shallot, herbs, spices, salt and pepper and feta cheese in a large mixing bowl. Mix together with your hands (or a fork) until evenly incorporated. Shape into four patties. Set aside.
- Mix ingredients for yogurt sauce and refrigerate until ready to use.
- Oil the grill and cook burgers for 5-7 minutes a side, or until done to your likeness.
- Serve immediately, drizzled with yogurt sauce and topped with additional fresh herbs like mint, thyme, or cilantro…and maybe a handful of baby spinach too.