The Lamb Burger from American Masala

By Foodiewife

Ingredients

• Cilantro-Yogurt Sauce:
• 2 1/2 pounds ground lamb
• 2 jalapenos, cored, seeded, and minced
• 6 scallions (white and light green parts only), finely chopped
• 1/2 cup finely chopped fresh mint leaves
• 1/2 cup grated Parmigiano-Reggiano cheese
• zest of 2 lemons
• 2 teaspoons lemon juice
• 2 teaspoons kosher salt
• 1/2 teaspoon ground peppercorns
• 1/4 teaspoon cayenne pepper
• 3 tablespoons fresh lemon juice
• 2 jalapenos, cored, seeded, and minced
• 2 cups fresh cilantro, roughly chopped
• a 2-inch piece fresh ginger, peeled and finely chopped
• 1 tablespoon sugar
• 1/2 small red onion, finely chopped
• 1 teaspoon kosher salt
• 3/4 cup plain yogurt
• Salad topping:
• 1 medium orange bell pepper, chopped into small pieces
• 1 small cucumber, halved, seeded and chopped into small pieces
• 1/2 small red onion, finely chopped
• 1 tablespoon hot red pepper
• 1 tablespoon lemon juice
• salt and pepper to taste

Details

Adapted from artisanbreadinfive.com

Preparation

Step 1

To make the sauce, salad and burger:

Sauce: In a food processor combine the lemon juice, jalapenos, the cilantro, ginger, sugar, onion, and salt and process until fine. Transfer to a small bowl, cover and refrigerate. Just before serving fold in the yogurt.

Salad: Toss all the ingredients in a bowl, cover and let sit until burgers are done.

Burgers: Preheat the grill (or grill pan on the stove) to medium-high. While it heats, combine the lamb, with the jalapenos, scallions, mint, cheese, lemon zest, lemon juice, salt, pepper and cayenne in a large bowl. Mix with your hands and then pat into 6 burgers.

Grill the burgers until nicely charred on outside and pink within, 5 to 8 minutes per side.