Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty.
30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
Courtesy of the American Lamb Board and Well Seasoned Studio.
Ingredients
Directions
Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty.
30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.
Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.