Curry-Masala Lamb Burgers With Yogurt Sauce

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Total Time
20mins
Prep
10 mins
Cook
10 mins

This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.

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Ingredients

Nutrition

Directions

  1. In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
  2. In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
  3. Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
  4. Serve the patties in the pita bread, topped with the sauce.
Most Helpful

4 5

These burgers were good. They had nice flavor with the right amount of heat. I'm wondering if the lemon juice should be 3 tsp versus 3 Tb in the sauce? It was very lemony. I added an extra 1/4 cup of Greek yogurt to cut the lemon back a bit. Otherwise, this was easy to prep and make and made for a fast weeknight meal. We served with roasted eggplant and zucchini.

5 5

This was a very good recipe. I served it with white rice and also with the pita bread. The flavor was perfect and as we had one patty left over, I cut it up and mixed in some dressing and rice. Can't wait to have the left-overs tomorrow. I assume that the flavors will meld overnight and be exceptional. Now I have to make sure I get to the fridge first. Thanks for posting.