Best 2 Open Face Lamb Burgers With Mint Yogurt Sauce Recipes

Indulge in a culinary journey with our delectable Open-Face Lamb Burgers, a symphony of flavors that will tantalize your taste buds. Crafted with succulent ground lamb, a blend of aromatic spices, fresh herbs, and a touch of tangy feta cheese, these burgers are a delightful treat. Served on toasted pita bread, they are topped with a refreshing mint yogurt sauce, adding a cooling contrast to the savory lamb patties. Alongside the burgers, discover a delightful assortment of recipes to complement your meal. Dive into the vibrant flavors of our Easy Mediterranean Salad, a medley of fresh vegetables tossed in a zesty dressing. Delight in the aromatic Roasted Garlic Cauliflower, a simple yet flavorful side dish that highlights the natural sweetness of cauliflower. For a sweet finish, treat yourself to our scrumptious Chocolate Mousse, a rich and velvety dessert that is sure to satisfy your cravings. Embark on this culinary adventure and let your taste buds experience the joy of these exceptional recipes.

Let's cook with our recipes!

LAMB BURGERS WITH GREEK YOGURT SAUCE

Lamb Burgers with Greek Yogurt Sauce image

Provided by Food Network

Categories main-dish

Time 1h

Yield 20 servings

Number Of Ingredients 23

Ingredients

1/2 cup peeled and diced fresh ginger
6 cloves garlic, peeled
6 kaffir lime leaves
4 shallots, peeled
3 stalks lemongrass, white part pounded
5 pounds ground lamb
4 tablespoons curry powder
2 tablespoons Chinese white pepper
2 tablespoons dark soy sauce
1 tablespoon Worcestershire sauce
1 bunch fresh cilantro, minced
1 bunch fresh mint, minced
1 bunch fresh Italian parsley, minced
24 ounces Greek yogurt
1/2 cup fresh squeezed lime juice
4 tablespoons curry powder
2 tablespoons Chinese white pepper
2 teaspoons kosher salt
1 bunch fresh cilantro, minced
1 bunch fresh mint, minced
1 bunch fresh Italian parsley, minced
20 brioche buns, for serving
3 cups pea sprouts, for serving

Steps:

For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.

OPEN-FACE LAMB BURGERS WITH MINT YOGURT SAUCE

Open-Face Lamb Burgers with Mint Yogurt Sauce image

Categories Sandwich Lamb Picnic Yogurt Lemon Mint Summer Grill/Barbecue Lettuce Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1 cup plain yogurt
1 cup loosely packed whole fresh mint leaves plus 2 tablespoons minced
1 teaspoon fresh lemon juice
1 garlic clove, halved lengthwise
1 1/2 lb ground lamb (not lean)
1/3 cup minced fresh parsley
1/4 cup minced onion
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground allspice
4 (1/2-inch-thick) slices country-style bread (from a crusty round loaf; preferably 6 inches in diameter)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
2 oz mesclun (3 cups)

Steps:

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
While grill heats, whisk together yogurt, minced mint, lemon juice, and salt to taste. Mince 1 half of garlic clove and whisk into yogurt sauce.
Mix lamb, parsley, onion, salt, pepper, and allspice with your hands in a bowl until just combined (do not overwork mixture or patties will be tough). Form into 4 (4 1/2-inch) patties (1/2 inch thick).
Brush both sides of bread slices with 2 tablespoons oil (total for all slices) and grill, covered only if using a gas grill, turning over once, until golden, 1 to 2 minutes total. Rub 1 side of each toast with cut side of remaining garlic and season with salt.
Grill patties on lightly oiled grill rack, covered only if using a gas grill, turning over once, until browned but still slightly pink in center, 5 to 7 minutes total.
Toss together mesclun, whole mint leaves, remaining teaspoon oil, and salt and pepper to taste. Divide lamb among toasts on plates, then spoon sauce over and top with greens.

Tips:

For a juicy and flavorful lamb burger, start with ground lamb that has a fat content of at least 20%. This will help keep the burgers moist during cooking.
Season the lamb burgers generously with salt and pepper before cooking. This will help bring out the flavor of the meat.
Cook the lamb burgers over medium heat until they are cooked through but still slightly pink in the center. This will help keep them tender and juicy.
Serve the lamb burgers on toasted buns with your favorite toppings, such as lettuce, tomato, onion, and cheese.
For the mint yogurt sauce, use plain yogurt that has a fat content of at least 2%. This will help give the sauce a rich and creamy texture.
Season the mint yogurt sauce with salt, pepper, and garlic powder to taste. You can also add a squeeze of lemon juice or a dollop of honey to brighten up the flavors.

Conclusion:

Open-face lamb burgers with mint yogurt sauce are a delicious and easy-to-make meal that is perfect for a summer cookout or a casual weeknight dinner. The lamb burgers are juicy and flavorful, and the mint yogurt sauce is a refreshing and tangy complement. This recipe is sure to be a hit with everyone at your table.