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.
—GrowNYC
Ingredients
- For the tzatziki:
-
1 1/2 cups
sheep's milk yogurt (or whole milk yogurt)
-
1
small kirby cucumber
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2
finely chopped garlic scapes
-
1 tablespoon
chopped mint
-
1
lime
- For the burgers:
-
2 pounds
ground lamb or mutton
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6
English muffins
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2 cups
baby arugula
-
Salt and freshly ground black pepper
Directions
-
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.
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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.
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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.
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