Lamb burgers are all the rage here in NYC. One of my favorite lamb burgers is from The Breslin, which is owned by April Bloomfield, who happens to be one of my favorite chefs. Period. However, her lamb burger is to be enjoyed once every couple of months for me since it comes with big, fat fries and cumin mayonnaise. Not so friendly for my thighs.
So I made my own “slimmed down” lamb burger that is healthy enough to enjoy whenever your heart desires without compromising your healthy lifestyle or hips.
Lamb Burger with Yogurt-Cucumber Sauce
Makes 4 Servings
1 serving = 10 Points Plus (not including the bread)
Prep Time: 30 minutes
Cook Time: 15 minutes
- 1# ground lamb
- 2 scallions, sliced, green part only
- 2 garlic cloves, grated
- 1 tbsp cumin
- 1 tbsp turmeric
- ½ tbsp ground coriander
- 1 tsp cayenne pepper
- 1 tsp dried oregano
- 12 oz fat-free greek yogurt (I prefer Chobani 0% Plain)
- ½ large English cucumber, seeded, small dice
- ½ cup minced dill
- 2 tbsp chopped mint
- 2 tbsp fresh lemon juice
- 2 cups arugula, for garnish
- 1 cup tomatoes, sliced, for garnish
- 4 pitas, whole-wheat buns, or any type of bread you prefer
Combine the ground lamb, scallions, garlic, cumin, turmeric, coriander, cayenne pepper, and oregano. Season with salt and pepper. Set aside.
Combine greek yogurt, cucumbers, dill, mint, and lemon juice. Season with salt and pepper to taste. Refrigerate this mixture for one hour to allow flavors to marry and combine.
Divide the lamb mixture into 4 equal parts and form patties. Don’t overwork the meat or the burgers will become tough when you cook them. To make sure your seasoning is correct, sauté a little piece of one patty and do a taste test. Adjust seasoning if necessary.
Place a large sauté pan over medium-high heat. Add your 4 lamb burger patties. Cook on one side for at least 4 minutes. Flip burgers over and cook for another 3 minutes. I like my burgers to be a nice medium or medium-rare. If you want your burger cooked through, just let it cook a couple extra minutes on each side. Once your burgers are cooked to the desired temperature remove them from the pan and allow them to rest.
Once rested, fill your pita with arugula and tomato slices. Top with lamb burger and your yogurt-cucumber sauce. Dig in!
Also, the lamb can be substituted for chicken, turkey, pork, veal, or even shrimp. I know this dish is high in Points Plus values but it’s important to have variety in your diet and it’s also important to be able to indulge and enjoy different types of foods.