Photo by Sarah Shatz
A&M's Testing Notes:
Expand Collapsenaomi's Notes:
2 pounds ground lamb Ask a question about this ingredient
1 cup whole milk yogurt (you kind of need the whole for the texture) Ask a question about this ingredient
handful of fresh cilantro Ask a question about this ingredient
2 cloves garlic, pressed or very finely chopped Ask a question about this ingredient
heavily season the ground lamb with salt and pepper
Ask a question about this stepmix yogurt, chopped cilantro, garlic and salt to taste
Ask a question about this stepcook burgers on grill or in the broiler
Ask a question about this stepserve with yogurt sauce on the side
Ask a question about this stepThese were great. Simple, perfection.
I made this a few nights ago, absolutely delicious and crowd-pleasing, though I did change a few things. I spiced the lamb a little bit more with some garlic and parsley, and I had to add a dash or two of milk to the yogurt to loosen it up. Can't wait to make again!
'm so glad you submitted this recipe--lamb burgers are my absolute favorite! The meat is always so much more flavorful than regular ground beef and it gives you a lot more room to be creative with classic flavor combinations. I would highly recommend trying some mint in there to give it a Mediterranean twist. I did this once and topped it with mint raita and it turned out amazing! http://tinyurl.com/ckfeuj
Can't wait to try your version as well!!
In a word--FABULOUS! Felt like "summer" in this non-summer time!
In a word--FABULOUS! Felt like "summer" in this non-summer time!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
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One of the best parts of this recipe is how simple it is - 5 ingredients!
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Amanda roughly chops the cilantro while Merrill measures the yogurt. As the recipe states, whole milk yogurt is best, both for texture and for the taste!
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We got this gorgeous, young garlic at the farmers' market.
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Amanda was surprised at how fresh it smelled. And she also finally put to rest her theory that Merrill is actually a vampire.
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The recipe said to finely chop or press the garlic, but we thought we'd try grating it on the Microplane. This way, the garlic really gets to shine through - full taste, without the unfortunate possibility of biting into a chunk of garlic. We ended up using just one clove, as grating it really gets the most out of a single clove, but you should taste it as you go. Also keep in mind that as the yogurt sits, the flavors get more complex.
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After we mixed in the garlic and the cilantro, we seasoned it pretty aggressively with salt. This yogurt is delicious - and definitely worth trying on other things as well!
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You'll want to season the lamb patties fairly aggressively as well. We made ours about 1" thick, and thought that next time we might go slightly thinner...
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Merrill is a grill master.
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We started with a very hot grill, which allows for a nice crust to form on the burgers.
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As the burgers cooked, we moved the patties to the outer, cooler, edges of the grill, which allowed the insides to cook gently without burning the gorgeous crust we'd gotten.
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As soon as the burgers were done (we got ours to just barely medium, and they were perfectly juicy), and the buns were toasted, we added the yogurt, and enjoyed!
This was my fun (and fast!) twist on a traditional Easter lamb brunch, and was enjoyed immensely.
So much so that I later made a "lamburgini" joke to my roommate...
The meal I'll repeat; The pun: NEVER.