The tangy, herby yogurt sauce (raita) stands in for mayonnaise on this blended burger. For more spicy kick, leave the seeds in the serrano chile.
1/3 cup plain fat-free Greek yogurt
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 1/2 teaspoons minced seeded serrano chile
1/8 teaspoon kosher salt
1 garlic clove, minced
1/2 English cucumber, grated, squeezed dry
1/2 pound ground beef, 90% lean
6 ounces ground lamb
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 teaspoon olive oil
1 cup baby spinach
4 thin slices red onion
4 (1 1/2-ounce) hamburger buns, toasted
How to Make It
Combine the first 7 ingredients in a small bowl; stir well.
Gently combine beef and lamb, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with 1/4 teaspoon salt and pepper.
Heat a large cast-iron skillet over medium-high heat. Add oil to pan, and swirl to coat. Add patties; cook for 3 minutes on each side or until desired degree of doneness.
Place 1/4 cup spinach, 1 onion slice, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 tablespoons raita and top half of bun.
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My husband and I loved this recipe. I did make some modifications though. Doubled the cilantro and omitted the mint and used a jalapeno instead of serrano for a little extra heat. Like another reviewer I also made these with all lamb no beef. Served in a whole wheat pita and added tomato, onion and spinach. Five stars yummy but not worthy of a special occasion. Great for an easy week night meal. Will definately make these again!