Lamb Burgers with Cilantro-Yogurt Sauce

By Realtychick

Ingredients

• 1/4 cup plus 1 tablespoon fresh lemon juice
• 4 jalapeños, seeded and minced
• 2 cups cilantro leaves
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon sugar
• 1 small red onion, 1/2 minced and 1/2 thinly sliced
• Kosher salt
• 2 1/2 pounds ground lamb
• 6 medium scallions, minced
• 1/2 cup minced mint leaves
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1 1/2 teaspoons finely grated lemon zest
• Freshly ground pepper
• 1/4 teaspoon cayenne pepper
• 1 medium tomato, thinly sliced
• 1 small cucumber—peeled, halved, seeded and thinly sliced
• 3/4 cup plain yogurt
• 6 hard rolls, split and lightly toasted

Details

Servings 6

Preparation

Step 1

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