Lamb’s had a few moments– shaved incredibly thin into carpaccio, for example, and the necks were all the braise for a while. This summertime, we’re bringing back one of our favorite ways to eat one of our favorite meats: in huge, bursting-with-flavor hamburger type.
When we chose that 2015 was, in fact, the Summertime of the Lamb Hamburger, food editor Andy Baraghani (a Team Lamb stalwart, in case you have not seen) set about making the juiciest, most balanced patty on the planet.
After tweaking the spice levels and experimenting with patty sizes, he created this juicy hamburger, gently scented with cumin so as not to overpower the meat (ground coriander and a pinch of cinnamon would work well, too). And to top it: a cool, velvety yogurt sauce bursting with cilantro, mint, parsley and oregano, along with quick-pickled red onions, which add bite and clarity to the meaty sandwich.
Simply ensure not to strain the meat when forming the patties, so you do not end up with a thick burger. Grill ’em for a few minutes on each side and get all set to publish your #instalamb.
Recipe from the Tasting Table Test Cooking Area
Preparation Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
For the Herbed Yogurt:
1 cup entire Greek yogurt
1 teaspoon carefully grated lemon passion
2 tablespoons finely chopped cilantro
2 tablespoons carefully sliced flat-leaf parsley
2 tablespoons finely chopped mint
2 tablespoons carefully sliced oregano
Kosher salt, to taste
For the Lamb Burgers:
1/4 cup sherry vinegar
1 tablespoon honey
1 small red onion, very thinly sliced
1 1/4 teaspoon kosher salt and 1/2 teaspoon newly ground black pepper, plus more to taste
1 1/2 pounds ground lamb
1 teaspoon ground cumin
2 tablespoons olive oil
4 hamburger buns, split in half
2. Make the lamb burgers: In a small blending bowl, whisk together the vinegar and honey. Include the onions, then season with salt to taste and toss to coat. Let the onions macerate for 20 minutes at space temperature level to soften.
3. Using your hands, carefully blend the lamb, cumin, 1 1/4 teaspoon salt and 1/2 teaspoon pepper together in a large mixing bowl, making sure not to exhaust the meat. Form into 4 3/4- inch patties. Utilizing your thumbs, form a little indent in the center of each patty, so that it remains flat while it cooks.
4. Heat the olive oil in a big, heavy-bottomed frying pan, preferably a cast iron one, over medium-high heat. When the oil is hot, cook the patties until gently charred on the bottom, 3 to 4 minutes. Flip the patties and cook for 3 to 4 minutes longer for medium doneness. Remove the patties from the skillet and permit to rest for 2 to 3 minutes.
5. While the patties are resting, toast the buns in the skillet up until somewhat brown around the edges, 30 seconds to 1 minute.