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Easy Kosher Lamb Burgers With Fresh Mint (No Yogurt)

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Meat (Fleishig)

Lamb burgers seasoned with garlic, fresh mint and cumin have a rich flavor that stands up well to bright herbs. Instead of the usual yogurt sauce, they’re topped with a fresh mint and parsley relish with lemon and sumac, and served in pita or on buns with cucumber and red onion.

Keep It Simple

Ground lamb has plenty of flavor, so it doesn’t need much: garlic, mint, cumin, salt and pepper. Mix gently and don’t overwork the meat, or the burgers will be dense. Press a small dimple in the center of each patty so it stays flat as it cooks. Lamb is rich, so a hot pan or grill gives a good crust.

Kosher Notes

This is a meat (fleishig) recipe. Lamb burgers are often served with tzatziki, which is dairy; the herb relish here is pareve, so the meal stays kosher. Tahini sauce is another good option. Check that your pita or buns are pareve.

Serving

Make the relish up to 2 hours ahead. If you can’t find sumac, add an extra squeeze of lemon.

Easy Kosher Lamb Burgers With Fresh Mint (No Yogurt)
These easy kosher lamb burgers are seasoned with fresh mint and garlic, then topped with a bright herb relish instead of dairy-based sauces.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Burgers
  • 1.5 pounds ground lamb
  • 3 cloves garlic minced
  • 3 tablespoons fresh mint finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for cooking
For the Mint Relish
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice fresh
  • 3 tablespoons olive oil extra virgin
  • 1/4 teaspoon sumac optional
  • 1/4 teaspoon kosher salt
For Serving
  • 4 pita breads or burger buns
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced

What I use for this recipe

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Method
 

Prepare the Relish
  1. In a small bowl, combine the chopped mint, parsley, lemon juice, olive oil, sumac (if using), and salt. Stir well and set aside to let the flavors meld.
Make the Burgers
  1. In a large bowl, gently combine the ground lamb, minced garlic, chopped mint, cumin, salt, and pepper. Don't overmix or the burgers will be tough.
  2. Divide the mixture into 4 portions and shape into patties about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent puffing.
  3. Heat olive oil in a large cast iron skillet or grill pan over medium-high heat. You can also use an outdoor grill.
  4. Cook the burgers for 3-4 minutes per side for medium, or until they reach your desired doneness. Lamb is safe to eat at 145°F internal temperature.
  5. Remove from heat and let rest for 2-3 minutes.
Assemble and Serve
  1. Warm the pita breads or toast the burger buns if desired.
  2. Place each burger on a pita or bun and top with the mint relish, cucumber slices, and red onion.
  3. Serve immediately while the burgers are still warm.

Notes

The mint relish can be made up to 2 hours ahead and kept covered at room temperature. If you can't find sumac, add an extra squeeze of lemon juice. These burgers also work great stuffed into pita pockets with the relish and vegetables.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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