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Family Table

Broiled lamb burgers with cucumber-yogurt sauce

(Food Styling/Lisa Falso; Suzanne Kreiter/Globe Staff)
October 21, 2009

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Serves 6

Ground lamb makes delectable burgers. Here, the patties are brushed with a garlic-mint sauce, then broiled. Top with a cucumber-yogurt sauce seasoned with lemon and mint, and tuck the succulent burgers into buns.

1 small cucumber, peeled, seeded, and thinly sliced
Salt and pepper, to taste
1 tablespoon lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped mint
4 tablespoons chopped fresh parsley
2 1/4 pounds ground lamb
1 container (7 or 8 ounces) plain yogurt, preferably Greek style
Grated rind 1/2 lemon

1. In a strainer, layer the cucumbers with a generous pinch of salt. Set the strainer over a bowl. Let them drain for 30 minutes.

2. In a small bowl, stir together the lemon juice, oil, garlic, salt, pepper, 1 tablespoon of the mint, and 1 tablespoon of the parsley.

3. In a large bowl, gently toss the lamb with the remaining 3 tablespoons parsley. Shape the lamb into 6 patties that are 1-inch thick. Set in a heavy skillet with a heatproof handle or in a broiler pan.

4. Rinse the cucumbers with cold water and pat them dry with paper towels. Chop them finely.

5. In a small bowl, combine the cucumbers, yogurt, lemon rind, remaining 1 tablespoon mint, salt, and pepper.

6. Turn the oven to broil. Brush the burgers with the lemon-oil mixture. Broil them for 10 to 12 minutes, turning halfway and brushing again. Let burgers rest for 3 minutes. Serve with yogurt sauce.

Keri Fisher