These middle eastern lamb burgers are meaty and juicy, with loads of aromatic spices, and topped with a cooling cucumber and cumin yogurt relish that beats ketchup any day.

Total Time: 40 min

Serves: 4

 

Ingredients:

Cucumber and Cumin Yogurt Relish

  • 6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
  • 1 ½ teaspoons kosher salt
  • ¼ cup Greek-style yogurt or sour cream
  • 2 tablespoons white wine or red wine vinegar
  • 3 tablespoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 2 teaspoons granulated sugar
  • 1 teaspoon whole coriander seed, crushed to a powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cayenne pepper

 

Burger

  • 1 pound ground lamb
  • 1/4 cup minced white onion
  • 1 medium garlic clove, minced
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 burger buns or ciabatta bread cut in half

 

Directions:
  • For the sauce, cut cleaned cucumbers into small dice and place in a colander set over a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to coat. Weight down cucumbers by setting a plate on top, and let drain for 10 minutes. Occasionally press down on the plate to extract excess water.

 

  • Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander, cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing bowl, stirring until evenly combined.

 

  • Blot cucumbers with paper towels, add to yogurt mixture, and stir to combine. Taste and adjust seasoning as desired.

 

  • For the burger, combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.

 

  • Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.

 

  • Place the lamb burgers on the buns, top with relish, and serve.
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