Lamb Burgers with Cilantro Raita |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1/3 cup plain fat-free greek yogurt |
1 tablespoon chopped fresh cilantro |
1 tablespoon chopped fresh mint |
1 1/2 teaspoons minced seeded serrano chile |
1/8 teaspoon kosher salt |
1 garlic clove, minced |
1/2 english cucumber, grated, squeezed dry |
1/2 pound ground beef, 90% lean |
6 ounces ground lamb |
1/4 teaspoon kosher salt |
1/8 teaspoon freshly ground black pepper |
1 teaspoon olive oil |
1 cup baby spinach |
4 thin slices red onion |
4 (1 1/2-ounce) hamburger buns, toasted |
Directions:
1. Combine the first 7 ingredients in a small bowl; stir well.
2. 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 teaspoon salt and pepper.
3. 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.
4. Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 tablespoons raita and top half of bun.
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