grilled mini lamb burgers + herb yogurt
Grilling season is HERE! Whenever I am back in SF for a weekend, I make it a point to stock up for the week at one of my local farmers markets. I have been going to the Clement Street farmers market for a couple of years now and consider it to be one of my favorites in the city. It only spans a couple of blocks, but it is packed with awesome vendors (including one of my favorite Indian food vendors from Monterey- whoa, so good)! Anyways, this past Sunday, I stopped at the Happy Hens Farm tent (sustainable, working farm located on Sonoma Mountain in Petaluma, CA). The all natural, 100% grass-fed ground lamb caught my eye- lamb is one of my favorite meats to prepare and eat- any cut will do really, but I was craving a juicy burger, not any 'ol burger, but a freaking delicious lamb burger.
**This recipe is sponsored by Frontier Co-Op, makers of amazing spices that are non-GMO, non-ETO (ethylene oxide), and non-irradiated. Frontier Co-Op is committed to providing pure seasonings that taste great and promote healthy communities, as well as a healthy planet. They source their spices from growers committed to quality, sustainability and ethical trade. Frontier's new Sea Salt Table Grind is the perfect grind between coarse and fine, perfect for everyday use, like these grilled mini lamb burgers.
Grilled mini lamb burgers + herb yogurt
Serves 4
Prep: 20 minutes
Cook: 15 minutes
Ingredients:
Herb Yogurt:
1 cup Greek yogurt
juice of 1 lemon
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
Lamb Burgers:
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon fennel seeds
1 ½ teaspoons Frontier Co-op Sea Salt Table Grind
1 teaspoon Frontier Co-op Organic Tellicherry black peppercorns, coarsely ground
2 garlic cloves, minced
½ cup fresh flat-leaf parsley
1 tablespoon olive oil, plus more for grilling
warm or grilled pita bread
optional garnish:
pickled red onion, cucumber
what to do:
For the herb yogurt: In a small bowl, whisk together yogurt and lemon juice. Add chopped dill and mint and stir until evenly combined. Refrigerate until ready to use.
For the lamb burgers: Toast cumin, coriander, fennel seeds in a small skillet over medium heat, stirring, for 1-2 minutes or until fragrant. Transfer immediately to a spice grinder or mortar for grinding.
Add cumin, coriander, fennel, sea salt, black pepper, garlic, parsley, and olive oil to a food processor and pulse until finely chopped, scraping down the sides of the bowl as needed. Transfer spice mixture to a large bowl and add lamb. Using your hands, gently mix together until evenly combined.
Preheat grill over medium-high heat. Divide lamb into 12 miniature patties. Lightly oil the grill grates, and cook lamb patties until medium-rare, about 3-4 minutes per side.
To serve: Serve the grilled lamb burgers with mixed greens, the herb yogurt, pickled red onions, cucumbers, and warm or grilled pita.
Frontier Co-Op Sea Salt Table Grind