Recipe courtesy of Chomp Chomp Nation

Lamb Burgers with Greek Yogurt Sauce

  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 20 servings
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Ingredients

Lamb Burgers:

1/2 cup peeled and diced fresh ginger 

6 cloves garlic, peeled 

6 kaffir lime leaves

4 shallots, peeled 

3 stalks lemongrass, white part pounded

5 pounds ground lamb 

4 tablespoons curry powder 

2 tablespoons Chinese white pepper

2 tablespoons dark soy sauce

1 tablespoon Worcestershire sauce

1 bunch fresh cilantro, minced 

1 bunch fresh mint, minced

1 bunch fresh Italian parsley, minced 

Greek Yogurt Sauce:

24 ounces Greek yogurt

1/2 cup fresh squeezed lime juice 

4 tablespoons curry powder 

2 tablespoons Chinese white pepper 

2 teaspoons kosher salt

1 bunch fresh cilantro, minced 

1 bunch fresh mint, minced

1 bunch fresh Italian parsley, minced 

20 brioche buns, for serving

3 cups pea sprouts, for serving 

Directions

  1. For the burgers: Place the ginger, garlic, lime leaves, shallots and lemongrass in a food processor and pulse until a chunky paste is formed. Place the lamb in large bowl and add the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire, cilantro, mint and parsley. Mix until combined. Portion into 4-ounce patties.
  2. For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
  3. Cook the burgers until light pink in the center. Toast the brioche buns. Place the burgers on the buns and top with the yogurt sauce and pea sprouts.
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