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Lamb Burgers with Cilantro Raita
The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile. From: Cooking Light JUNE 2012

Category Entrée
Contributor Jeremiah
Last Update 1/20/2013 12:59:42 PM
Prep Time 30 min
Cook Time 15 min
Serves 4

arrow_right Plain fat-free Greek yogurt, 1/3 cup
 arrow_right Cilantro, 1 small bunch
 arrow_right Mint, 1 small bunch
 arrow_right Serrano chile, 1 small
 arrow_right Garlic, 1 clove
 arrow_right English cucumber, 1 small
 arrow_right Ground beef, 1/2 lbs (90% lean)
 arrow_right Ground lamb, 6 oz
 arrow_right Kosher salt
 arrow_right Baby spinach, 1 cup
 arrow_right Red onion, 1 small

Cooking Instructions

 Chop cilantro and mint to yield 1 Tbls each
 Mince and de-seed serrano chile
 Mince garlic
 Grate and squeeze dry the English cucumber
 Thinly slice the red onion
 Toast the hamburger buns
 Combine: yogurt, cilantro, mint, serrano chile, 1/8 tsp kosher salt, garlic, and cucumber in a small bowl
 Gently combine beef and lamb, being careful not to overwork.
 Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
 Press a nickel-sized indentation in the center of each patty.
 Sprinkle evenly with 1/4 tsp salt and pepper.
 Heat a large cast-iron skillet over medium-high heat.
 Add oil to pan, and swirl to coat.
 Add patties; cook for 3 minutes on each side or until desired degree of doneness.
 Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun.
 Top each patty with 2 Tbls raita and top half of bun.

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