Lamb Burger

With fresh parsely, mint chimichurri, pickled red onions, shredded haloumi and smoky yogurt sauce. This might be my new favourite burger I’ve made. I feel pride and shame at the same time. Pride at what I’ve created, but shame that my favourite burger has a heavily seasoned patty.

You take the good, you take the bad and there you have the facts of burgers. Wait that doesn’t sound right

Yogurt and onion recipes here

Print Recipe

Lamb Burger

Prep Time20 minutes
Cook Time10 minutes
Course: Dinner, Lunch
Cuisine: Egyptian
Servings: 3
Calories: 1232kcal

Ingredients

The Patty

  • 1 lb ground lamb
  • 5 cloves garlic pressed
  • 1 tsp cumin
  • 1 tsp coriander ground, not cilantro
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 tsp cinnamon
  • 2 tbsp olive oil

The Chimichurri

  • 1 cup parsley chopped, tightly packed
  • 1/3 cup mint chopped, tightly packed
  • 4 cloves garlic pressed
  • 2 tsp oregano dry, or 2 tbsp fresh chopped
  • 1/3 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp red pepper flakes

The rest

  • 3 brioche bun halved and buttered
  • 3/4 cup Pickled Red Onion see recipe above
  • 3/4 cup parsley flat leaf, fresh, rough chop
  • 3/4 cup halloumi cheese shredded
  • 3 tbsp yogurt sauce see recipe link above

Instructions

  • Combine all the patty ingredients in a ziplock bag, massage thoroughly to combine, press air and seal. Allow to marinade at room temp for at least 30 mins
  • Combine all the chimichurri ingredients in a small food processor, or a cup slightly larger than your emulsion blender and pulse just a couple times to combine and chop
  • Split the meat into 3 equally sized balls
  • Heat a skillet on medium heat until water droplets sizzle on it.
  • Toast all the buns and set aside.
  • Lightly press each patty into the pan, not so much to smash, but enough to form a patty slightly wider than your buns, probably around 1" thick. Cook 2 minutes, flip add halloumi, cover and cook another 2 minutes covered or until the cheese melts.
  • Form the burgers- fresh parsley on the bottom, patty, onions. Yogurt and chimichurri on the top. Consider cutting in half to eat.

Nutrition

Calories: 1232kcal | Carbohydrates: 51g | Protein: 52g | Fat: 92g | Saturated Fat: 39g | Cholesterol: 255mg | Sodium: 2381mg | Potassium: 702mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3953IU | Vitamin C: 54mg | Calcium: 794mg | Iron: 7mg