Lamb Burgers

By Rachel Cooks

Ingredients

1 pound ground lamb
1 teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
2 cloves garlic, finely minced or pressed
2 tablespoons minced fresh parsley
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
½ cup whole milk plain Greek yogurt
¼ cup crumbled feta cheese
1 clove garlic, finely minced or pressed
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh dill
4 burger buns ((brioche, sesame, or pita))
1 cup fresh arugula ((or lettuce leaves))
1 tomato, sliced
½ small red onion, thinly sliced

Prep Time20mins
Cook Time10mins
Servings4

Instructions

Start by making the sauce. In a small bowl, whisk together Greek yogurt, feta, garlic, lemon juice, olive oil, and dill. Season with salt and pepper to taste. Set aside or refrigerate until ready to serve.

In a large bowl, combine ground lamb, salt, pepper, cumin, smoked paprika, coriander, garlic, parsley, and Worcestershire sauce. Mix gently with your hands until just combinedâ€"don’t overwork the meat.

Divide mixture into 4 equal portions and shape into patties about ½ inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up during cooking.

Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.

Cook patties for 5 to 6 minutes per side, or until the internal temperature reaches 160°F for medium doneness. Adjust stove heat if the burgers are browning too quickly.

If desired, toast the buns lightly on the grill or in a skillet. Spread yogurt sauce on the bottom bun. Add arugula, followed by the lamb patty. Top with tomato slices, red onion, and more sauce if desired. Add the top bun and enjoy!