Garlic-and-cumin seasoned lamb turns into succulent patties for a welcome twist on burger night.
It all comes together with a handful of peppery arugula in each burger.
Make this one night, then try it with ground chicken or turkey.
Photo:Greg Dupree, Prop Stylist: Julia Bayless , Food Stylist: Emily Nabors Hall
Try rolling the mixture into balls for meatballs instead of burgers, and serve with pita or naan.
Or turn this recipe into an appetizer and serve the meatballs with the yogurt sauce on the side.
This recipe was developed by Melissa Gray.
Ingredients
1lb.ground lamb
3clovesgarlic, finely chopped (about 1 Tbsp.)
1tsp.ground cumin
2tsp.lemon zest plus 4 Tbsp.
Divide mixture into 4 equal portions.
Shape each portion into a 4-inch-wide, about 1/2-inch-thick patty.
Refrigerate until ready to serve.
Cook patties in skillet:
Heat oil in a large, heavy skillet over medium-high.
Add patties; cook until a thermometer inserted in center reads 160F, 3 to 4 minutes per side.
Transfer to a plate and let rest for 5 minutes.
Assemble burgers:
Spread about 1 tablespoon yogurt sauce over cut sides of each bun.
Place patties on bottom buns.
Top each with 1 cup dressed arugula and place tops of buns over arugula.
Serve with potato chips, if desired.
Make-Ahead:Stir the yogurt sauce together up to 2 days ahead and refrigerate until serving.
2,000 calories a day is used for general nutrition advice.
