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Jun 6, 2014

Lamb Burgers with Roasted Chile Sauce and Fresh MintRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 30 minutes | Grilling time: 18 to 23 minutes

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • .25 oz fresh mint
  • 3 garlic cloves
  • 1 jalapeño chile peppers
  • 2 red bell peppers
  • 1 red onions

Meat / Poultry / Seafood

  • 1.5 lb ground lamb

Oil and Spices

  • 1 tbsp extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • .25 tsp ground cayenne pepper
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1.5 tsp kosher salt
  • 1 tsp paprika

Condiments

  • 1 tsp hot chili-garlic sauce, such as Sriracha
  • 2 tbsp mayonnaise

Dairy

  • 2 tbsp plain Greek yogurt, whole milk or 2%

Other

  • 4 kaiser rolls

Ingredients

Sauce

  • 2 large red bell peppers
  • 1 jalapeño chile pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ½ teaspoon ground coriander
  • 1 garlic clove
  • ¼ teaspoon freshly ground black pepper

Mayo

  • 2 tablespoons plain whole-milk Greek yogurt
  • 2 tablespoons mayonnaise
  • 1 teaspoon hot chili-garlic sauce, such as Sriracha

Patties

  • 1½ pounds ground lamb
  • 2 tablespoons tightly packed finely chopped fresh cilantro leaves
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • ¼ teaspoon ground cayenne pepper

  • 4 kaiser rolls, split
  • Thinly sliced red onion
  • ¼ cup fresh mint leaves

Instructions

  1. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  2. Brush the cooking grates clean. Grill the bell peppers and jalapeño over direct medium heat, with the lid closed, until blackened and blistered all over, 12 to 15 minutes, turning occasionally. Put the peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes. Peel away and discard the charred skin, stems, and seeds. Coarsely chop and place in a food processor. Add the remaining sauce ingredients and process until the sauce is blended but still slightly chunky. Transfer to a bowl.

  3. In a small bowl whisk the mayo ingredients.

  4. Mix the patty ingredients, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

  5. Brush the cooking grates clean. Grill the patties over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 7 to 9 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.

  6. Build each burger on a roll with the mayo mixture, a patty, roasted chile sauce, onion, and mint. Serve immediately.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 29, 2014

William G

Amazing!

Outstanding and an absolute hit with our family. The only thing I did differently is I added an equal amount of veal to the lamb. This made for a juicy, succulent tender patty. To tone down the sauce for our girls I substituted a Chipotle mayonnaise sauce for the Sriracha sauce in the yogurt/mayonnaise mixture. I made some grilled greek style fingerling potatoes for a side. This dish was a knockout!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Lamb Burgers with Roasted Chile Sauce and Fresh Mint

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