Sunday, 22 June 2014

Lamb Burger with Spicy Yogurt Sauce

Lamb is rather strong in flavor, but grills really well.

Lamb Burger with Spicy Yogurt Sauce


500 Grams Ground Lamb
1/2 Onion, finely minced
2-3 Cloves Garlic, minced
1/4-1/2 Cup Bread crumbs
1 Egg
1 Tablespoon Dijon Mustard
2 Tablespoons Red wine/ Wine Vinegar
Salt and Pepper
1 Tablespoon Oregano Leaves


1/4 Cup Plain Yogurt
1 Clove Garlic
1-2 Tablespoons Sriracha Chili Sauce(Or a finely minced jalapeno pepper)
1 Tablespoon parsley

Burger Buns

Optional Garnish:

Spinach/ Lettuce


In a small bowl mix together all the ingredients for the sauce. Stir well to blend evenly. Cover and chill in fridge until burgers are ready to eat.

To make the burgers, in a large stainless steel bowl, measure all the ingredients for the burgers. Use your hands to mix well and evenly. If mixture is too runny or wet add more bread crumbs. If you added too much bread crumbs a tablespoon of milk or two should balance it out.

Divide the meat mixture into 4 or 5 even portions, shape into a patty and then gently press a Loonie sized divot into the middle of the burger. For some reason this step will keep the burgers flat as they cook.

Grill prepared burgers for about 7-8 minutes a side until just cooked through.

Gently toast burger buns, Spread about 1 tablespoon of the spicy yogurt sauce on the bun, place the burger, slice of tomato and slices of avocado, cheese, and spinach/lettuce if desired.


PS, These can be frozen for up to 3-4 months if wrapped tightly.

Other Places:

Something traditional:

Swedish Meatball Sauce

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