Name: Lamb Burgers with Greek Yogurt Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 20 servings
Cuisine: european
Ingredients: 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; 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

Watch how to make this recipe.

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.
For the yogurt sauce: Combine the yogurt with the lime juice, curry powder, white pepper, salt, mint, cilantro, mint and parsley.
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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chomp Chomp Nation, Anaheim, CA

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