Grilled Lamb Burgers With Mint
These minty lamb burgers are a delight when served on either pita bread or a bun. Try them with our homemade yogurt sauce or red pepper aioli!
- Serves: 4 persons
- For the Burgers:
- 1pound ground lamb
- 1small onion, finely chopped
- ½cup plain bread crumbs
- 2tablespoons finely chopped fresh mint
- 1egg, slightly beaten
- 2cloves garlic, minced
- 2teaspoons cumin
- ½teaspoon cloves
- 1teaspoon salt
- ½teaspoon black pepper
- ¼teaspoon Allepo pepper, or red pepper flakes
- 4pita breads, or hamburger buns
- For the Optional Red Pepper Aioli:
- 2red peppers, roasted
- ½cup mayonnaise
- 3tablespoon lemon juice, from 1 lemon
- ¼teaspoon salt
- 1tablespoon olive oil
- For the Optional Yogurt Sauce:
- ½cup cucumber, grated and drained
- ½cup plain yogurt
- 1clove garlic, minced
- 1tablespoon cilantro
- ¼teaspoon salt
Step 1Preheat grill for medium-high heat. (You can use a grill pan for indoor grilling as well.)
Step 2In a large bowl, combine ground lamb, chopped onion, bread crumbs, chopped mint, egg, garlic, cumin, black pepper, and Aleppo pepper (or pepper flakes).
Step 3Do not add salt at this point. Gently mix with hands until all ingredients are well combined. Form into 4 equal-sized patties and place onto a parchment-lined baking sheet.
Step 4Using your thumb, make indentations halfway through the center of each patty. This will help the burgers to cook more evenly and not bubble up in the center.
Step 5Using folded paper towels and a pair of large grilling tongs (if you are grilling outdoors), oil the grill grates well. Make at least three passes, making sure that the surface is nice and coated.
Step 6Place lamb burger patties onto grill and cook for 4-5 minutes per side, or until meat has reached the desired doneness. Use a large outdoor cooking spatula to flip these burgers. They will be a bit softer than beef burgers, not only because of the texture of ground lamb but because these patties also contain some wet ingredients. If you are grilling indoors, oil up the grilling pan, using the same method as you would outdoors, and use a regular-sized spatula to flip the burgers.
Step 7Once cooked to your liking, remove from grill, place onto a plate and tent with aluminum foil. Brush burger buns with olive oil (vegetable oil work well too), and place oiled side down onto grill grates. Close the lid and let buns toast for 1 to 2 minutes. (If you are not grilling outdoors, toast your buns in a toaster oven for the same amount of time on the medium-low setting.) Remove. If using pita, place into a large piece of aluminum foil, seal edges and place onto the grill for 3 minutes, turn, and warm for another 3-4 minutes.
Step 8We recommend either a red pepper aioli or yogurt sauce for these burgers. For red pepper aioli, simply add the roasted red peppers to the mayonnaise in a food processor. Add the lemon juice, salt, and olive oil and blend to desired consistency.
Step 9For yogurt sauce, in a bowl add the cucumber, plain yogurt, minced garlic, cilantro, and salt, and stir together, until completely combined.
Step 10Assemble burgers to your liking and add extra items such as red onion and lettuce.