Spiced Lamb Burgers with Garlic-Mint Yogurt & Pickled Onions
Spiced Lamb Burgers with Garlic-Mint Yogurt & Pickled Onions
Garam masala, coriander and chili give these grilled lamb burgers a warm, fragrant crust that smells like a summer cookout with a world-traveling twist. A cool garlic-mint yogurt and tangy mustard-seed pickled onions balance every bite. It's the burger night your family will ask for again.
What You'll Need
Lamb gives the richest flavor, but ground beef works beautifully with the same seasoning.
The Burgers
- 1 1/2 lb ground lamb (or ground beef)
- 1 tbsp Organic Garam Masala
- 2 tsp Organic Coriander Powder
- 1 tsp Organic Red Chili Powder
- 1 tsp Organic Garlic Granules
- 1 tsp Organic Onion Granules
- 1 tsp Fine Ground Himalayan Pink Salt
- 1/2 tsp freshly ground Organic Black Peppercorns
- 1/4 cup chopped fresh cilantro
- 1 tbsp olive oil, for the grates
- 6 brioche burger buns
Pickled Onions
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tbsp sugar
- 1 tsp fine pink salt
- 1 tsp Organic Yellow Mustard Seeds
Garlic-Mint Yogurt
- 3/4 cup plain Greek yogurt
- 2 tbsp chopped fresh mint
- 1/2 tsp garlic granules
- 1 tbsp lemon juice
- Pinch of salt
- Tomato, cucumber and arugula (for piling on, optional but recommended)
Step by Step
Pickle the onions
Warm the vinegar, water, sugar, salt and mustard seeds in a small pan until the sugar dissolves. Pour over the sliced onion in a jar and let it sit for at least 20 minutes. The slices turn bright pink and crisp-tender.
Make the yogurt sauce
Stir the yogurt, mint, garlic granules, lemon juice and a pinch of salt together. Taste, adjust, and chill until the burgers are ready.
Mix and shape the patties
Combine the lamb with the garam masala, coriander, chili powder, garlic and onion granules, salt, pepper and cilantro. Use your hands and mix just until evenly blended. Form six patties about 3/4 inch thick and press a shallow dimple into the center of each so they cook flat.
Heat the grill
Preheat a grill or cast-iron skillet to 450°F. Brush the grates lightly with olive oil.
Grill the burgers
Cook the patties 4 to 5 minutes per side, flipping only once, until the centers reach 160°F. Rest them for 5 minutes so the juices settle.
Toast and assemble
Toast the buns cut-side down for about a minute. Spread yogurt sauce on the bottoms, then layer arugula, tomato, cucumber, the patty, a pile of pickled onions and another spoonful of sauce.
Chill the shaped patties for 15 minutes before grilling. Cold patties hold together better and pick up deeper char while the spice crust forms.
The Spices Behind the Burgers
Common Questions
Can I use ground beef or turkey instead of lamb?
Yes. Ground beef (80/20) is a close swap. Ground turkey works too, but it is leaner, so add a tablespoon of olive oil to the mix and watch the cooking time. Cook all ground poultry to 165°F.
How do I cook these without a grill?
Use a cast-iron skillet over medium-high heat for the same 4 to 5 minutes per side, or roast on a rack-lined sheet pan at 425°F for about 16 minutes. Open a window, because the spices smell wonderful but can smoke a little.
Can I make the patties ahead?
Shape and refrigerate them up to 24 hours ahead, covered, or freeze them separated by parchment for up to 2 months. Thaw in the refrigerator before grilling.
How do I make them milder or hotter?
Cut the red chili powder to 1/2 teaspoon for a family-friendly burger, or double it and add a pinch of chili flakes to the yogurt sauce for more kick.
How long do the pickled onions keep?
Stored in their brine in the refrigerator, they stay crisp and tasty for about 2 weeks. They are also good on tacos, grain bowls and sandwiches.
