Prep 15 mins
Cook 15 mins
We do some (really) good eating here at the Hatchery Test Kitchen. Some would say a little too much. And while we're well aware of how lucky we are to be eating so well, it's still thrilling whenever a recipe we're testing makes us go absolutely bonkers. Such was the case with these lamb burgers. We understand not everyone is a lamb lover. But to that, we say try it in burger form. There is so much flavor packed into these little sliders thanks to King Knish Five Spice(y) Ketchup—with hints of star anise, clove, and Szechuan pepper—and cooled back down with smear of Greek yogurt and crisp shredded cucumber.
- 1 lb ground lamb
- 2 garlic cloves, grated
- 2 tablespoons king knish five spice ketchup or 2 tablespoons king knish rosemary honey mustard
- 1 egg, beaten
- 2 -3 scallions, thinly sliced
- 1⁄2 cup Greek yogurt
- 1⁄2 English cucumber, de-seeded and grated
- kosher salt, to taste
- 1 cup baby arugula
- 1⁄4 cup feta, crumbled
- 2 small pita pockets
- In a large bowl, combine the ground lamb, garlic, King Knish Five Spice(y) Ketchup, egg, scallions, and a good pinch of salt. Using your hands, mix until well combined. Form into the size of a large meatball then pat down into a patty (about 2 inches in diameter).
- Heat a large non-stick pan over medium-high heat. Cook lamb burgers for about 5 minutes on the first side, flip, then cook for another 3 to 4 minutes for medium. Remove from pan and set aside on a plate.
- In a small bowl combine the shredded cucumber, arugula, and feta. Toss lightly and set aside.
- To assemble, split open a pita pocket and add spread a small spoonful of yogurt on one side. Tuck in two or three of the lamb burgers followed by as much of the arugula-cucumber-feta mixture as desired. Enjoy!