Lamb Burgers

Instead of the usual hamburgers for your Fourth of July cookout, how about trying Lamb Burgers instead this year? Here’s one of our favorite recipes:

INGREDIENTS

For the Lamb Burgers:

  • 1 ½ lbs ground Leatherwood Creek lamb 

  • kosher salt

  • freshly ground black pepper

  • 4 burger buns

Herbed Yogurt Sauce (tzatziki):

  • 1 cup Greek yogurt

  • 3 Tbsp fresh dill finely chopped

  • 2 Tbsp fresh mint finely chopped

  • 1 tsp lemon zest

  • 1-2 Tbsp fresh lemon juice

  • ¼ cup cucumber minced

  • 1 clove garlic minced

  • 1 tsp kosher salt

  • ¼ tsp freshly ground black pepper

Topping Suggestions:

  • pickled red onions

  • arugula or mixed greens

  • kalamata olives

  • feta cheese

  • thinly sliced cucumbers

  • nonstick spray or oil for cooking

DIRECTIONS

To make lamb burgers:

Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).

30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce:

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

To cook lamb burgers:

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.