Do you even find yourself in a burger rut? I certainly do, and I’m a serious burger lover. These Lemon-Mint Lamb Burgers should certainly fix that! They are an absolute breeze to whip up, and are a great way to fancy-up burger night.
For a fun variation, make these into mini meatballs and serve them as an appetizer at your next shindig. If going that route, roll the lamb mixture into balls about 2 teaspoons each and bake at 375 for about 12-15 minutes, or until cooked through. Serve with the Tzatziki on the side for dipping.
Lemon-Mint Lamb Burgers with Tzatziki
Prep time: 5 minutes
cook time: 6-12 minutes
yield: 4 burgers
Zest of one lemon
1 clove garlic, minced or pressed
1 tablespoons minced mint
1 tablespoon minced parsley
1 teaspoon salt
1 pound ground lamb
1 teaspoon cooking fat (avocado oil, ghee, lard)
butter lettuce leaves and your favorite burger toppings for serving
Tzatziki for serving (recipe below)
- Combine the lemon zest, garlic, mint, parsley and salt in a large bowl. Add the lamb and using your hands, mix to combine.
- Form into 4 patties about 1-inch thick.
- Heat a large skillet over medium-high heat. Coat the pan with the cooking fat. Add the lamb burgers and cook for 3-5 minutes per side, until cooked to your liking.
- Serve on lettuce leaves with raita and your favorite burger toppings.
For the Tzatziki:
1 cup coconut cream, from a can of chilled coconut milk (or full-fat yogurt if dairy works for you)
½ cup grated cucumber
1 tablespoon lemon juice
1 tablespoon mint
¼ teaspoon salt
- Combine all ingredients in a medium bowl. Chill until ready to serve.
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Donna in Inwood says
This looks good and I plan to try it. I have a question about coconut milk though, which you might know.
So if you drain off the liquid from a regular 14 oz can of coconut milk, you;re left with about 1 c of the solid — i.e., the coconut cream. Yes?
And would that be more or less the same as emptying out a 5.4 ounce can of coconut cream and adding just enough liquid to make one cup?
Sorry if this sounds silly; it sounds kinda silly even to me. But I have this small can of coconut cream and I don’t know what to do with it. I haven’t opened it so I don’t know how dense it is. But if it is really thick and dense, I’m wondering if could thin it out just slightly so as to make 1 c of coconut cream as called for here?
And also, maybe I wouldn’t need to chill it beforehand, in that case?
I think that would work, yes! You can always adjust the thickness as needed, too. No need to chill it beforehand, that’s just to separate the water from the cream.