Guys, I don’t know how I waited 29 years to start cooking with lamb. Ground lamb, specifically, as I have not attempted to cook lamb in any other form. IT’S SO MUCH BETTER THAN BEEF, WTF. Why have I been buying boring ass ground beef my whole life? I have an answer which involves me being frugal, but screw finances, honestly. The difference in flavor is worth every penny. And it’s not even THAT much more expensive.
About a month ago I found a recipe on Half Baked Harvest for these amazing lamb meatball bowls. The winner of this recipe was the meatballs which I decided needed to be turned into burgers on the grill.
I love my grill. It’s a cheap 18 inch Weber charcoal grill, which I ordered during a bout of Memorial Day FOMO when I didn’t have any cookouts to go to. It got its first workout this summer this weekend when I decided to make these lamb burgers come to life. Not literally, obviously. Sorry vegetarians.
(Side note: clean your grill at the end of summer, so it’s ready to go for the next warm weather event. I did not do this, and will learn from the experience.)
These are so easy to make. A pound of ground lamb, some onion, parsley, spices, form ’em into burgers, and grill ’em up. I put them into warm pita pockets with lettuce, feta, a cucumber + sumac + dill salad, and Cava yogurt dill sauce & green harissa. God bless Whole Foods for selling Cava sauces in bottle form because they are LIFE. Also, sumac is a very underrated herb. It adds a lemony bright goodness to all it touches, especially veggies.
Here’s the recipe, burgers adapted from Half Baked Harvest.
For the burgers:
- 1 lb ground lamb
- 1/2 medium sized yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup fresh Italian parsley, finely chopped
- 2 tsp cumin
- 1 tsp dried oregano
- 1/4 tsp cayenne
- salt & pepper
For the cucumber salad:
- 1/2 english cucumber, diced
- a few springs of chopped fresh dill
- 1/2 tsp sumac
- 1/2 tsp olive oil
- juice from half a lemon
- salt & pepper to taste
- Pita pockets, warmed in the toaster oven
- Greens of your choice, I used baby romaine
- A sprinkle of feta cheese
- Cava yogurt dill sauce & green harissa sauce* (not #sponsored lol)
*If you can’t find these items, storebought or homemade tzatziki works too! Or even a nice combo of plain green yogurt & lemon juice. And here is a lovely recipe for green harissa. But honestly, use condiments you like, or none at all. I love the creaminess the yogurt provides, and the nice kick of spice from the harissa.
- Combine all of the burger ingredients in a medium sized bowl. Shape into 4 equal sized patties.
- Combine all of the cucumber mixture ingredients in a small bowl. Set aside.
- Heat up your grill, and when it’s ready throw those burgers on there. 6-7 minutes on each side should do!
- Assemble your burgers to your liking. I went in the order of sauces, lettuce, burgers feta, cucumber, and a lil more sauce.
So good. Enjoy!!!