What makes a good lamb burger into a fantastic lamb burger? Fresh ground lamb with lemon, garlic and coriander is the start. Then, top it with MoC House Chèvre, harissa, mint and a delicious cilantro and labneh sauce, all on a fresh baked bun from the Market Bakery.
Serves: 4
Difficulty: easy
Prep time: 20 min
Inactive time: 4 hours
Cook time: 13-15 min.
Allergens: milk, wheat
Ingredients
Lamb Burgers
- 11.5 lb. ground Anderson Ranch lamb
- 2 garlic cloves, minced
- 1 t ground coriander
- ¾ t kosher salt
- ½ t black pepper
- 1 lemon, zest and juice of, divided in half
Labneh Sauce and finishes
- ¾ c Yafa labneh (or Nancy’s Greek yogurt)
- 2 T mint leaves, chopped
- 2 T cilantro, chopped
- 1 T extra virgin olive oil
- Pinch salt and pepper
- 2 T harissa
- ½ lb. MoC House Chevre
- 1.5 c arugula and chopped romaine (or other)4 Market Bakery Burger Buns, lightly grilled
Steps
- Preheat grill.
- Combine lamb with garlic, coriander, salt/pepper and half of lemon juice/zest. Shape into 4 patties.
- Grill lamb burgers to 155F internal temp, about 4 minutes per side. Remove from heat and keep warm.
- Labneh Sauce: combine labneh, mint/cilantro, olive oil, pinch of salt/pepper and remaining half of lemon juice/zest well. Set aside.
- Combine harissa and chèvre. Place 1.5 T of labneh sauce on toasted bottom bun. Add lamb burger, topping with 2 T harissa chèvre. Cover with heavy pinch of arugula and toasted top bun. Serve immediately.
