I love lamb burgers and I found this one in a Canadian Living magazine. I have tweaked the recipe. Original recipe suggested grilled eggplant to top the burger or you may enjoy grilled zucchini - I am not fond of either I like my tomato on top and mushrooms on the side with any burger. You may substitute Hummus for the yogurt topping. You can make these patties ahead store in the fridge tightly covered or wrap well and freeze them for up to a month.
- 1 egg
- 1 tablespoon ketchup
- 1 cup minced onion
- 1⁄4 cup panko breadcrumbs or 1⁄4 cup regular breadcrumbs
- 2 tablespoons dry dill weed
- 2 tablespoons dried parsley
- 5 garlic cloves, minced
- 2 tablespoons pine nuts (optional)
- salt & pepper
- 1⁄4 teaspoon hot paprika
- 1⁄4 teaspoon cayenne pepper
- 1 lb lean ground lamb
- 1⁄2 cup plain yogurt
- 3 -4 hamburger buns
- Beat the egg, add ketchup, beat more to completely blend.
- Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
- Add the lamb and mix well (use your hands for easy mixing).
- Form 3 or 4 patties.
- Either BBQ or pan fry. Internal temperature should read 160°F.
- If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
- If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
- Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.