Cast Iron

Lamb Burgers with Tzatziki and Arugula

August 13, 2014
1 Ratings
Photo by Max Kelly
  • Serves 6
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.

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • GrowNYC
  • Judi
  • jmitch
  • dmedesha

4 Reviews

Judi April 9, 2015
I English muffin ever looked like this. The scrumptious looking bun in the photo makes it look divine!
GrowNYC August 21, 2014
1 lime! Thanks for pointing out, we've adjusted.
jmitch August 21, 2014
How much zest and juice? Not in the ingredients list!
dmedesha August 21, 2014
Tzatziki sounds good, especially with the cucumber kick we've been on this summer. But that is an odd looking English muffin.