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!
Lamb Burgers with Cilantro Raita
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.
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Total: 26 Minutes
- Calories: 341
- Fat: 15g
- Saturated fat: 5.5g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.6g
- Protein: 25.4g
- Carbohydrate: 24.3g
- Fiber: 1.6g
- Cholesterol: 68mg
- Iron: 3.6mg
- Sodium: 467mg
- Calcium: 98mg
- 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
- 1. Combine the first 7 ingredients in a small bowl; stir well.
- 2. 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.
- 3. 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.
- 4. 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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