Endless Summer Lamb Burger Recipe
- Servings: 4
- Prep Time: 1 hour
- Cook Time: 20 minutes
This burger recipe from Atkins Ranch features flavorful New Zealand grass-fed lamb patties topped with a refreshing herb salad and tangy garlic spread.
Ingredients:
- 1 1/2 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
- 1/4 teaspoon kosher salt
For the Salad:
- 1 small English cucumber, thinly sliced
- 2 green onions, thinly sliced
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup micro greens
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons olive oil
For the Spread:
- 2/3 cup full fat Greek yogurt
- 1 clove raw garlic, grated
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
To Serve:
- 4 Brioche buns
- 1 medium tomato, sliced into rounds
Directions:
- 1. Divide ground lamb into 4 equal parts (6 ounces each) and shape into patties slightly larger than buns. Cover and place in the fridge for at least 1 hour.
For the Spread:
- 2. While the patties chill, in a small bowl, add spread ingredients and mix until well-combined. Refrigerate until ready to assemble burgers.
For the Salad:
- 3. In a medium bowl, combine salad ingredients and refrigerate until ready to assemble burgers.
For the Patties:
- 4. When ready to cook, preheat grill to medium-high heat, creating a hot and cool zone. Remove patties from the fridge.
- 5. Salt patties, then add to grill, cooking about 6 minutes on each side until the internal temperature reads 150° F. As patties near temperature or start to brown move to cool zone to regulate doneness.
- 6. Transfer to a plate and let rest about 5 minutes.
To Assemble:
- 7. To build burger, add a dollop of spread to the bottom bun. Top with a slice of tomato, lamb burger patty and herb salad, followed by top bun. Serve immediately.