Greek Lamb Burgers with Mint Tzatziki

1. 1

   In a large mixing bowl, combine the ground lamb, garlic, shallot, lemon zest, mint, salt, and cumin.

2. 2

   With clean hands, fold together the meat mixture until the other ingredients are well distributed.

3. 3

   Try not to overly break up the meat.

4. 4

   Divide into 4 balls and form into 2-inch thick patties.

5. 5

   You want them to be more round than flat.

6. 6

   Set a large heavy bottomed skillet (preferably cast iron) over high heat.

7. 7

   Add a very thin layer of oil, just enough to grease the bottom of the pan.

8. 8

   Cook the burgers until nicely browned on both sides, about 5 minutes per side for medium-rare.

9. 9

   Remove to a plate to rest and tent with foil.

10. 10

    Meanwhile, combine the cucumber, mint, garlic, lemon juice, Greek yogurt and salt in a small food processor and pulse until the mixture is smooth, but with some coarse bits of cucumber.

11. 11

    Transfer to a serving bowl.

12. 12

    Serve the lamb burgers on the toasted buns and top with a spoonful of tzatziki and some baby arugula leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.