Lamb Burgers With Red Onion–Cumin Sauce

Lamb patties are as appealing as beef, particularly when seasoned with cumin and allspice. Spoon gently spiced creamy yogurt sauce on top, then add the last of the summer tomatoes. Serve with chips and a vegetable salad.

 

Lamb Burgers With Red Onion–Cumin Sauce

 

1⁄2 cup (4 oz/125 g) plain whole-milk yogurt

3⁄4 cup (3 3⁄4 oz/110 g) finely chopped red onion

1/2 tsp. ground cumin

Pinch of cayenne pepper

Coarse kosher salt and freshly ground black pepper

1 1⁄4 lb (625 g) ground lamb

3⁄4 tsp. ground allspice,

4 pita bread rounds, 6 inches (15 cm) in diameter, or 4 hamburger buns

Olive oil as needed

1 tomato, sliced

Baby spinach leaves for serving

 

In a small bowl, mix the yogurt, 1⁄3 of the onion, the cumin, and a pinch of cayenne. Season to taste with salt and black pepper. Set the sauce aside.

 

In a medium bowl, combine the lamb, allspice, remaining onion, 1 teaspoon salt, and a generous amount of black pepper; mix gently to blend. Form the lamb mixture into 4 patties, each 1⁄2 inch (12 mm) thick. Heat a large frying pan over medium-high heat; brush with oil. Add the lamb patties and cook until done as desired, about 5 minutes per side for medium.

 

Meanwhile, if using buns, preheat the broiler. Brush the cut surface of the buns with oil. Then broil, cut side up, until beginning to brown, about 2 minutes.

 

If using pita bread, cut about 1⁄2 inch (12 mm) off one side of each round; place a patty in each pocket. If using buns, place one bun bottom on each of 4 warmed plates. Top each with a patty. Spoon some of the yogurt sauce over each patty, then top with a couple slices of tomato and a few spinach leaves. Serve right away, passing additional sauce at the table. Serves 4.

 

Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.