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Author Notes: Where’s the beef? Who cares? This lamb burger comes from Karen Weinberg, a chef at 3-Corner Field Farm who also sells at Union Square Greenmarket. It's dressed in a mint-garlic yogurt sauce, and is fresher and far more flavorful than most beef burgers around.
For the tzatziki:
- 1 1/2 cups sheep's milk yogurt (or whole milk yogurt)
- 1 small kirby cucumber
- 2 finely chopped garlic scapes
- 1 tablespoon chopped mint
- 1 lime
For the burgers:
- 2 pounds ground lamb or mutton
- 6 English muffins
- 2 cups baby arugula
- Salt and freshly ground black pepper
- Place the yogurt in a cheesecloth-lined strainer or colander, set over a bowl, and strain for 4 hours in the refrigerator to thicken the yogurt.
- Finely dice the cucumber, transfer to a colander, and season with 1/2 teaspoon of salt. Let drain for one hour. Transfer to a bowl and add the yogurt, garlic scapes, mint, and lime zest and juice. Season with salt and pepper.
- Prepare the burgers: Divide the lamb into six 1-inch patties. Heat a grill pan or cast-iron skillet over medium-high heat, and add 2 to 3 patties to the dry pan. Do not crowd the pan. Cook for 3 to 4 minutes per side for medium-rare. Remove from heat and let rest for five minutes. Repeat with remaining patties. Serve on toasted buns with tzatziki and a handful of baby arugula.
- This recipe is a Community Pick!
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