Recipe Database
Mini Lamb Burgers with Cucumber Yogurt Sauce
Mini Lamb Burgers with Cucumber Yogurt Sauce
Ingredients
Serves: 10


1 1/2 pounds ground lamb
1 teaspoon minced garlic
1/2 tablespoon capers
1 tablespoon chopped flat leaf parsley
1 teaspoon grated lemon zest
2 teaspoons mustard
1 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
8 mini buns
2 Roma tomatoes, sliced
Cucumber Yogurt Sauce, recipe follows
Cucumber Yogurt Sauce:
1 English cucumber
1/2 tablespoon kosher salt
2 cups yogurt, preferably thick, Greek yogurt
2 sprigs fresh dill, chopped
1 1/2 tablespoons chopped fresh mint leaves
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Extra-virgin olive oil

Burger Options (from Chef Mike)
Thyme rather than Parsley (about 2 tsp. fresh Thyme)
Dijon Mustard rather than regular yellow mustard
Add 2 Tbl minced onion, slightly sautéed and cooled
Go up to 2 cloves of garlic

Instructions
Directions for Sliders: Heat a double-burner grill pan (or your Big Green Egg), to medium-high heat. Cucumber Yogurt Sauce:
In a large mixing bowl, combine ground lamb, garlic, capers, parsley, zest, mustard, salt and pepper. Form mixture into 2 similar sized mounds in the bowl. Divide mixture in half, then half again. Form gently into 8 small patties.
Oil the grill pan with oiled paper towel held in tongs. Brown the burgers on the hot side of the grill for about 2 minutes on each side.
Turn heat down to medium and cook another 2 minutes for medium-rare, 3 to 4 minutes for medium.
Slice 8 mini buns in half and toast on grill or in broiler for about 30 to 60 seconds. Place on serving platter.
Top the bottom each bun with burger, slice of Roma tomato, and a spoonful of sauce. Cover with the bun top and serve.
Directions for Cucumber Yogurt Sauce:

Peel the cucumber and cut it in half lengthwise. Use a spoon to scoop out the seeds from both halves. Grate the cucumber on the wide holes of a grater, put it in a colander in a large bowl or sink and sprinkle with 1/2 tablespoon of kosher salt. Let drain for about 20 minutes. Press the cucumber with your hands to get rid of some of the moisture and place in a medium mixing bowl. Add The yogurt, dill, mint, cumin and pepper. Stir together and spoon into a serving bowl. Drizzle with olive oil.

Notes

These Recipes were performed by Chef Fred and his #1 assistant Linda G. at the Kinsey Family Farm on 10-24-2009. Kevin J. (the Fatman) was at the microphone, Karen J. was at the boards keeping the show running right, while Chef Mike wandered around taking pictures. Deanne S. did a stint at cinematography and enjoyed the afternoon. We want to thank the Kinsey family for a wonderful day and a terrific experience.