I Love You, Lamb
This recipe from Tasting Table results in a juicy, flavorful lamb burger that will quickly become a weeknight favorite.
This recipe from Tasting Table results in a juicy, flavorful lamb burger that will quickly become a weeknight favorite.
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- for the herbed yogurt:
- 1 cup whole greek yogurt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped cilantro
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped mint
- 2 tablespoons finely chopped oregano
- kosher salt to taste
- for the lamb burgers:
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 small red onion very thinly sliced
- 1 1/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black plus more to taste
- 1 1/2 pounds ground lamb
- 4 hamburger buns split in half
- Carbohydrate 456.507081753743 g
- Cholesterol 496.68364515 mg
- Fat 167.004670728395 g
- Fiber 0.492487496700842 g
- Protein 113.327516958014 g
- Saturated Fat 70.3955007548997 g
- Serving Size 1 1 recipe (1215g)
- Sodium 574.01619745024 mg
- Sugar 456.014594257042 g
- Trans Fat 12.3066074235784 g
- Calories 3775 calories
Step-by-step
- Make the herbed yogurt: In a small bowl, combine the yogurt with the lemon zest and herbs. Season with salt to taste and stir to combine. Set aside.
- Make the lamb burgers: In a small mixing bowl, whisk together the vinegar and honey. Add the onions, then season with salt to taste and toss to coat. Let the onions macerate for 20 minutes at room temperature to soften.
- Using your hands, gently mix the lamb, cumin, 1¼ teaspoon salt and ½ teaspoon pepper together in a large mixing bowl, making sure not to overwork the meat. Form into four ¾-inch patties. Using your thumbs, form a small indent in the center of each patty, so that it stays flat while it cooks.
- Heat the olive oil in a large, heavy-bottomed skillet, preferably a cast iron one, over medium-high heat. When the oil is hot, cook the patties until lightly charred on the bottom, 3 to 4 minutes. Flip the patties and cook for 3 to 4 minutes longer for medium doneness. Remove the patties from the skillet and allow to rest for 2 to 3 minutes.
- While the patties are resting, toast the buns in the skillet until slightly brown around the edges, 30 seconds to 1 minute.
- Spread the herbed yogurt on the cut sides of the top and bottom of each bun. Transfer the burgers to the buns and top with pickled onions and the remaining top buns and serve.
Can ground beef or turkey replace lamb in spiced patties without altering structural integrity? Adapting this formulation requires understanding the fat content of alternative proteins. Ground lamb typically features a higher ratio of intramuscular fat than standard 85/15 ground beef, providing natural moisture that lean poultry lacks. When substituting ground turkey thigh meat, add one tablespoon of neutral oil directly into the protein mixture to compensate for dryness. Conversely, swapping in beef chuck requires no additional fat adjustments. For dairy-free diets, replace the whole Greek yogurt base with unflavored coconut yogurt, though the natural acidity will decrease, requiring a few drops of fresh lemon juice to replicate the tang of the original dairy version. Sherry vinegar macerating the red onions provides necessary acetic acid to cut through rich proteins, but apple cider vinegar makes an exact 1:1 replacement with a comparable 5 percent acidity level.
Managing Protein Density Through Gentle Handling
Overworking ground meat develops tough actomyosin networks, resulting in dense, rubbery patties rather than tender bites. Mix spices and salt into the lamb using only fingertips, stopping the moment the seasonings distribute evenly throughout the 1.5 pounds of meat. Pressing a shallow dimple into the center of each three-quarter-inch raw patty prevents the proteins from contracting into spherical shapes during high-heat pan-searing. Cast iron skillets retain thermal energy efficiently, ensuring the exterior develops a deep crust over medium-high heat within 3 to 4 minutes per side.Controlling Acidity and Moisture Balances
Quick-pickling red onions in sherry vinegar and honey relies on osmosis to draw out cellular water while softening the pungent bite of raw alliums. Allowing the onions to rest for exactly 20 minutes ensures proper softening without turning the vegetable entirely translucent or mushy. Toasting the hamburger buns in residual pan fats for 30 seconds creates a moisture barrier that prevents the herbed yogurt sauce from making the bread soggy upon assembly.
