These burgers were part of our “summer menu” last weekend. They were delicious. In fact, everyone finished their burger before coming up for air to say that they liked it. Do note, it is best if you can mix the meat and cucumber sauce a few hours in advance so the flavors have time to combine. If you’re not making these on a leisurely weekend, you could easily mix both the night before.
For the burgers, adapted from The Heart of the Artichoke by David Tanis
This recipe makes enough to serve six.
2 lbs ground lamb
1/2 onion, grated
4 cloves garlic, grated
1/2 cup parsley, chopped
1 t cumin
1 t salt
1/2 t pepper
six burger buns
Mix lamb, grated onion, grated garlic, parsley, cumin, salt and pepper together in a large bowl. Refrigerate for a few hours or overnight to let the flavors come together. Grill the burgers over medium-high heat for about 4 minutes per side.
For the cucumber yogurt sauce, adapted from The Heart of the Artichoke by David Tanis
2 cups greek yogurt
1 cucumber, peeled and sliced into half moons
2 T mint, thinly sliced
2 T chives, chopped
2 T dill, chopped
zest and juice of one lemon
salt and pepper
Mix all of the ingredients in a medium bowl. Add salt and pepper to taste. Let it sit in the fridge for a few hours before serving. We used this as a burger condiment, but I also had some as a salad the next day. Equally delicious.
Again, no finished product photo. My apologies!