[Kelly's] Juicy Lamb BURGERS
Summer’s not over yet! Who doesn’t love a tasty, juicy burger?? Well I have got a recipe and total crowd pleaser. My famous lamb burgers is a recipe I whipped up on a total whim, but it turned out incredible. Make these into chic slliders, or big and juicy for a fun day by the pool with friends. The recipe is simple enough to make even on a week night. And guess what? If you don’t like lamb then swap it out for some organic, grass-fed beef!
Here it is, my grilled lamb burgers with yogurt sauce.
Ingredients: 1/2 lb of ground sirloin 1/2 lb of ground lamb 1/4 cup of loosely packed fresh mint, chopped fine 1/4 cup of finely chopped onion (about half of a large onion) 3 cloves of garlic 1/2 tbsp of dried oregano Salt and Pepper to taste Wheat Rolls
Yogurt Sauce: 1/2 cup of greek yogurt few tbsp of chopped mint 1 small clove of garlic fresh lemon juice Salt and pepper to taste
Begin by preheating the oven to 400 degrees.
In a large bowl gently mix your seasonings into the ground meats, evenly incorporating, but also very gentle because you do not want the meat to toughen up. Just a little TLC. Gently score the meat and separate into 4 patties, set aside.
In a food processor, blend ingredients for the yogurt sauce until smooth, be sure to taste a long the way to ensure good flavor and adequate seasoning. Set aside.
In a large skillet heat a few tablespoons of olive oil until lightly smoking. Once the oil has reached high heat place each patty onto the skillet, do not touch! Allow the patty to sear and brown before flipping over. Approximately 3 minutes. This will ensure that the juices from the burger stay inside. Carefully flip burger, sear and remove from skillet. Place the burgers on a baking sheet and finish cooking in the oven. For well done burgers cook for another 25 minutes in the oven. Check for doneness by gently pressing the center of the burger with your finger. The less bounce means the more your burger is cooked. If the center is relatively soft it is most likely still rare.
Once the burgers have reached your desired cooking temperature, remove from oven, place a slice of good havarti or feta for a salty kick and top with yogurt sauce and a toasty bun.
Did you attempt this burger? If so, share with us your finished product! We would love to hear from you.