Quick recipe for lamb burger with mint yogurt
Minced lamb burgers take only a few minutes to cook so they're still pink inside. If you prefer, shape the meat mixture into small, slightly flattened meatballs and pan-fry them before stuffing them into toasted pita bread and adding cucumber-mint yogurt, red onion and chopped tomatoes.
350-400 grams minced lamb, preferably leg or shoulder
1 medium shallot, minced
Fine sea salt and ground black pepper
2 hamburger buns
Oil for greasing the skillet
For the cucumber-mint yogurt
200 grams plain, whole-milk yogurt
½ Japanese cucumber
Fresh mint leaves, roughly chopped
A pinch of ground cumin
A pinch of paprika
Sliced red onions
- Mix the lamb with the shallot, then season to taste with salt and pepper.
- Shape the mixture into two patties large enough to fit the hamburger buns.
- Place on a plate lined with cling film, cover with a second sheet of cling film, then refrigerate while preparing the cucumber-mint yogurt.
- Peel the cucumber then cut it in half lengthwise and remove the seeds. Cut the cucumber into 5mm dice then mix it with the yogurt, mint, cumin and paprika.
- Heat a grill pan (preferably cast-iron) or a skillet over a high flame. When the pan is hot, brush lightly with cooking oil.
- Carefully place the lamb patties in the pan then cook for about two minutes on each side, or until done to your liking.
- Toast the hamburger buns.
- When the lamb is ready, place it on the lower half of the bun.
- Spoon some yogurt mix onto the meat and add the sliced red onions and rocket. Add the top half of the bun and serve.