Meat & Seafood
What makes a good lamb burger into a fantastic lamb burger? Fresh ground lamb with lemon, garlic and coriander is the start. Then, top it with MoC House Chèvre, harissa, mint and a delicious cilantro and labneh sauce, all on a fresh baked bun from the Market Bakery.
Serves: 4
Difficulty: Easy
Lamb Burgers:
Prep time: 4 hours
Cook time: 15 minutes
1.5 lb. ground Anderson Ranch lamb
2 garlic cloves, minced
1 t ground coriander
¾ t kosher salt
½ t black pepper
1 lemon, zest and juice of, divided in half
Labneh Sauce and finishes:
¾ c Yafa labneh (or Nancy’s Greek yogurt)
2 T mint leaves, chopped
2 T cilantro, chopped
1 T extra virgin olive oil
Pinch salt and pepper
2 T harissa
½ lb. MoC House Chèvre
1.5 c arugula and chopped romaine (or other)
4 Market Bakery Burger Buns, lightly grilled
Steps:
• Preheat grill.
• Combine lamb with garlic, coriander, salt/ pepper and half of lemon juice/zest. Shape into 4 patties.
• Grill lamb burgers to 155F internal temp, about 4 minutes per side. Remove from heat and keep warm.
• Labneh Sauce: combine labneh, mint/cilantro, olive oil, pinch of salt/pepper and remaining half of lemon juice/zest well. Set aside.
• Combine harissa and chèvre. Place 1.5 T of labneh sauce on toasted bottom bun. Add lamb burger, topping with 2 T harissa chèvre. Cover with heavy pinch of arugula and toasted top bun. Serve immediately.
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