Juicy Lamburgers With Rosemary-Mint Sauce

Submitted by TasteTester

"A wonderful recipe I found in a Betty Crocker low-fat and low-cholesterol cookbook. When my market doesn't have ground lamb, I ask the butcher to grind some; just make sure it's from the shoulder. If it's from the dark meat section, the meat will have too much fat and will not taste as good."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

ingredients

• (MEAT PATTIES)

• 1 1⁄2 lbs lean ground lamb
• 1⁄4 cup finely chopped onion (about 1 small)
• 1 tablespoon chopped fresh mint leaves (I usually use 1/2 - 1 tsp. of dried mint)
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 garlic cloves, finely chopped

• (ROSEMARY-MINT SAUCE)

• 1 cup plain nonfat yogurt
• 2 tablespoons chopped fresh mint leaves (I use1 tsp. dried mint)
• 2 tablespoons cider vinegar (can use red wine vinegar in a pinch)
• 1 teaspoon fresh rosemary leaves, crushed and finely chopped or 1/2 teaspoon dried rosemary
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon ground cumin

directions

1. TO MAKE AHEAD OF TIME: Prepare lamburgers as directed; shaped into 6 patties and store them, covered, in the refrigerator until ready to cook.
2. Prepare sauce and cover, refrigerated, until ready to cook patties.
3. REGULAR DIRECTIONS: Make rosemary-mint sauce and set aside. Spray a 12-inch skillet with nonstick cooking spray. Mix all other ingredients except Rosemary-Mint Sauce. Heat skillet over medium heat.
4. Shape meat mixture into 6 patties. Cook patties in skillet 5 minutes; turn. Cook 3-5 minutes longer until no longer pink in center. Serve with sauce. Cooked noodles and carrots taste good as sides.

Reviews

[JustJanS]

These were good burgers thank you. I used rice wine vinegar instead of cider as I've read you could do it in reverse making sushi (use cider if you didn't have the other). I was worried the sauce would be too tart, but it wasn't-it was very good.