Grilled Lamb Burgers
Grilled lamb burgers with tzatziki, arugula, and sauteed mushrooms are the perfect twist on a classic burger.
Servings: 6 burgers
Equipment
- grill spatula and tongs set
Ingredients
For Burgers
- 1.5 lbs ground lamb
- salt
- pepper
- 1 teaspoon herb de Provence optional
- ½ teaspoon Aleppo pepper or smoked paprika optional
- arugula for serving
- 6 burger buns
- 8 ounces tzatziki sauce
For Sauteed Mushrooms
- 6 small baby bella or shitake mushrooms cleaned and thinly sliced
- ½ tablespoon avocado oil or ghee
- salt
Instructions
For Burgers
- In a medium-sized bowl, combine the ground lamb with salt, pepper, and spices. Gently mix all with your hands, don't overwork the meat!
- Divide the meat into six equal portions. Shape into patties and press a dent in the center with your thumb. A shallow indent will help the patties retain shape and not contract when cooking.
- On a hot grill, over medium-high heat, sear the burgers for about 4 min on one side and 3 minutes on the other. The internal temperature should be about 135 degrees F for medium doneness. Keep the lid closed while the burgers are cooking. If the burgers are stuck to the grill, don't force it; give it another minute to cook. They should turn over easily. Remove to a plate and let them rest for a few minutes.
- While the burgers are grilling, toast the buns by placing the halved buns on the grill for about a minute or until lightly toasted.
For Sauteeing Mushrooms
- Clean the mushrooms by patting them dry and removing the dirt with a paper towel or a kitchen towel. Thinly slice the mushrooms.
- In a hot skillet, over medium-high flame, add a drizzle of avocado oil, just enough to coat the bottom of the pan. Add mushrooms, sprinkle some salt, and saute until browned, about 5 min.
To Assemble
- To serve, spread tzatziki on the toasted buns and top with sauteed mushrooms, a burger patty, and a small handful of arugula. Add more tzatziki to the top bun if you like, and enjoy!
Notes
- For more accurate and consistent cooking, use a kitchen scale to measure the ground meat before forming the patties. Just bear in mind 1 pound of ground meat will yield about four patties that measure ¼ pound or 4 ounces each.
- When shaping the meat into patties, consider the size of the buns. Since the meat will shrink during cooking, shape the patty slightly larger. If you're using a significantly larger bun, you may need to modify the size or weight of the patties accordingly.