Juicy lamb patties meet their perfect match in a cooling minted cucumber yogurt sauce, creating a burger that’s anything but ordinary. This Mediterranean-inspired pairing balances the rich savoriness of lamb with the refreshing brightness of mint.
SHOPPING LIST:
1 pound ground lamb
2 Tablespoons Bella Cucina Mint & Pistachio Pesto
1 Tablespoon Bella Cucina Roasted Eggplant Pesto
1 Tablespoon chopped fresh mint
Zest of 1 lemon
1 teaspoon Bella Cucina Wild Oregano & Sage Salt
1/8 teaspoon black pepper
¾ cup Greek yogurt
1/4 cub finely chopped cucumber
1 head Butter or Bibb lettuce
PREPARATION:
In a medium bowl, add the lamb, 1 Tablespoon mint pesto, eggplant pesto, mint, lemon zest, salt and pepper. Mix with a spoon or clean hands until well combined. Form into 4 large patties, or 8 smaller patties. Refrigerate until ready to cook.
Grill over medium heat, cooking 3-4 minutes on each side. If sautéing, add 2 Tablespoons Extra Virgin Olive Oil olive oil to a cast iron or grill pan and cook over medium heat for 3-4 minutes each side.
To make the Minted yogurt sauce, mix the yogurt, 1 Tablespoon of the mint pesto and cucumber until blended. Refrigerate until ready to use.
Place the lamb burger in a few stacked leaves of butter lettuce. Top with the yogurt sauce.
VARIATIONS:
Serve in halved pita bread or on sliced of toasted ciabatta bread
You can also make mini meatballs, like a falafel style size.
bake lamb meatballs in a 375 degree oven for 9-12 minutes, depending on the size.
*makes 4 large patties or 8 small