Lamb Mint Burgers

Ingredients

• Ground lamb

  Raw

  16 oz or 452g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red Onion

  Freshdirect

  20g

• Parsley

  Raw

  2 tbsp or 8g

• Baharat Seasoning

  Sadaf

  2 tsp or 40g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cilantro

  Member's Mark

  1 tsp or 0.8g

• Paprika

  Spices

  1 tsp or 2g

• Crushed Red Pepper

  Badia

  ½ tsp or 0.9g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Greek yogurt

  Plain, whole fat

  1 cup or 240g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Garlic

  Raw

  1 cloves, minced or 3g

• Dill

  Fresh

  1 tbsp or 0.6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Lettuce

  Romaine or cos, raw

  7 ¹³⁄₁₆ leaf inner or 47g

• Feta cheese

  ¼ cup, crumbled or 38g

• Arugula

  Raw

  2 cup or 40g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red Onion

  Freshdirect

  ½ small raw or 35g

Directions

1. Recipe by: Roche Woodworth (source: https://www.livingchirpy.com/bunless-moroccan-lamb-burger-with-pickled-beets-and-tzatziki/)
2. Prepare the Patties: In a mixing bowl, combine the ground lamb, minced garlic, minced red onion, parsley, cumin, coriander, paprika, crushed red pepper flakes, salt, and black pepper. Mix gently with your hands until just combined. Divide into 4 equal portions and shape into burger patties. Make a slight indentation in the center of each patty to prevent puffing during cooking. Make the Tzatziki: In a bowl, mix Greek yogurt, grated cucumber (with excess water squeezed out), minced garlic, dill, lemon juice, olive oil, salt, and black pepper. Stir until well combined. Chill in the refrigerator until ready to use. Cook the Patties: Heat a grill or skillet over medium-high heat. Lightly oil the surface. Cook the lamb patties for 4–5 minutes per side or until they reach an internal temperature of 160°F (medium). Let them rest for 2 minutes before assembling. Assemble the Burgers: Toast the burger buns lightly if desired. Spread a generous layer of tzatziki sauce on the bottom bun. Layer with arugula, a lamb patty, a slice of tomato, red onion, and a sprinkle of feta cheese. Add the top bun and serve immediately.

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