Lamb Burgers With Red Onion-Cumin Sauce
In this recipe, juicy lamb patties are seasoned with fragrant spices and topped with a tangy yogurt sauce, fresh tomatoes, and crisp baby spinach. These flavorful patties can be enjoyed in warm pita bread or on burger buns for a delicious meal that can be prepared quickly for a weeknight dinner.
— Constant Cookbook
Ingredients
- 1/2 cup plain whole-milk yogurt
- 3/4 cup finely chopped red onion
- 1/2 tsp. ground cumin
- Pinch of cayenne pepper
- Coarse kosher salt, to taste, plus 1 tsp.
- Freshly ground black pepper, to taste
- 1 1/4 lb. ground lamb
- 3/4 tsp. ground allspice
- Olive oil as needed
- 4 pita bread rounds, each 6 inches in diameter, or 4 hamburger buns
- 1 tomato, sliced
- Baby spinach leaves for serving
Instructions
- In a small bowl, stir together the yogurt, one-third of the onion, the cumin and cayenne. Season with salt and black pepper. Set the sauce aside.
- In a medium bowl, combine the lamb, allspice, the remaining onion, the 1 tsp. salt and a generous amount of black pepper and mix gently to blend. Form the lamb mixture into 4 patties, each 1/2 inch thick.
- Heat a large fry pan over medium-high heat and brush the pan with olive oil. Add the lamb patties and cook, turning once, about 5 minutes per side for medium, or until done to your liking.
- Meanwhile, if using hamburger buns, preheat a broiler. Brush the cut surface of the buns with olive oil. Broil, cut side up, until beginning to brown, about 2 minutes.
- If using pita bread, cut about 1/2 inch off one side of each round and place a lamb patty in each pocket. If using buns, place a bun bottom on each of 4 warmed plates. Top each with a lamb patty. Spoon some of the yogurt sauce over each patty, then top with a couple of tomato slices and a few spinach leaves. If using buns, cover each with a top bun. Serve immediately and pass additional sauce at the table. Serves 4.
- <b>Quick Tips:</b> Both the lamb patties and sauce can be made a day ahead; cover and refrigerate them until it&rsquo;s time to cook. The yogurt sauce is also delicious spooned over chicken or as a dressing for potato salad.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 4.
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