Grilled Lamb Burgers with Yogurt Mint Sauce

Grilled Lamb Burgers with Yogurt Mint Sauce

Makes 4 burgers

This is an interesting and flavorful take on a classic hamburger. The yogurt and mint are refreshing and contrast nicely to the flavor of the lamb. Top the burger with fresh arugula or watercress for a nice crunch.

Ingredients

1 ½ pounds ground lamb
2 cloves garlic, minced
¾ teaspoon kosher salt, divided
¾ teaspoon ground pepper, divided
½ cup loosely packed fresh mint leaves
½ cup whole milk Greek yogurt
¼ cup mayonnaise
1 shallot, finely chopped
½ teaspoon anchovy paste or Worcestershire sauce
½ cup finely chopped cucumber
4 English muffins, split and toasted
1 large tomato, sliced
1 red onion, sliced into half moons
1 cup watercress or arugula

Directions

Pre-heat a grill to medium-high.

Combine lamb, garlic, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl. Blend gently with your hands and form into 4 patties about 5 inches in diameter. Note: the burgers will shrink while cooking.

In a food processor or blender, combine mint, yogurt, mayonnaise, shallot, anchovy paste (or Worcestershire sauce), and the remaining ¼ teaspoon salt and ¼ teaspoon pepper and pulse to blend into a sauce. Transfer to a small bowl and stir in cucumber.

Grill the lamb patties, flipping once, to your desired internal temperature. I like 130°F for medium-rare but if you like yours well done, cook to 145°F. Spread one tablespoon of the yogurt sauce on the bottom English muffin. Top with a lamb patty, another tablespoon of sauce, tomato, red onion, and watercress (or arugula). Place the other English muffin half on top and serve immediately.