Lamb Burger

Lamb Burger

Those living in the state of Colorado have interesting options in terms of varieties of meat for purchase. In addition to quality beef and pork selections at the market, it’s not uncommon to find buffalo, elk or lamb as well. In fact, Colorado ranks third in overall lamb production, and Weld County, north of Denver, is the country’s largest supplier. For this lamb burger we’ve incorporated some of the area’s Mexican influence to create one of the tastiest burgers you’ll ever try!

Lamb Burger

  • 1 ½ Lb Ground Lamb
  • ½ C Cilantro
  • 2 tsp Cumin
  • 1 tsp Crushed Red Pepper
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Allspice
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 1 Egg, beaten
  • 1 Tbsp Olive Oil
  • 1 C Greek Yogurt
  • 2 Tbsp Chopped Mint
  • 1 Garlic Bulb
  • 1 tsp Olive Oil
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste
  • Lettuce Greens
  • 1 Large Tomato, sliced
  • 4 Sturdy Burger Buns (I use homemade brioche rolls)

Preheat your oven to 350°. Slice off the neck (stem) of the garlic to barely expose the tops of the cloves. Place it on a small square of aluminum foil and drizzle 1 tsp olive oil onto the top and close the foil over the top of the bulb. Place it on a pan in the oven and roast it for 20 minutes. In a medium bowl, mix together the lamb, cilantro, cumin, red pepper, garlic powder, onion powder, allspice, salt, pepper and egg. Use your fingers to squeeze the ingredients together to fully incorporate them. Cover the bowl and store it in the fridge. In a small bowl, combine the yogurt, mint, lemon juice, salt and pepper, and add about 4-5 roasted garlic cloves (and eat the rest of the garlic because you’re the cook). Stir the ingredients together well to combine, cover, and store in the fridge. Bring 1 Tbsp olive oil to medium heat in a large skillet. Divide the lamb into four patties and pat them out to flatten them to about 1” thickness (it helps to grease your hands a little beforehand to avoid sticking). Place patties onto skillet, cover, and cook for 6-7 minutes per side. It’s a good idea to confirm doneness by verifying a temperature of about 160° for a medium finish. Let patties rest on paper towels for a few minutes while you prepare the buns with yogurt sauce, greens and tomato.