Lamb Burgers with Tzatziki and Arugula

By • August 13, 2014 4 Comments

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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.


Serves 6

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.

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