Photo by Chelsea Kyle, Food Styling by Simon Andrews
Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.
- Yield
- 4 servings
- Active Time
- 35 minutes
- Total Time
- 45 minutes
Ingredients
- Yogurt sauce:
- 3/4 cup plain full-fat Greek yogurt
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- 3/4 tsp. kosher salt
- 1 small garlic clove, finely grated
- Burgers and assembly:
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 2 tsp. kosher salt, divided
- 1 1/2 tsp. freshly ground black pepper, divided
- 1 1/2 lb. ground lamb
- 2 Tbsp. extra-virgin olive oil
- 1/2 bunch asparagus, peeled into ribbons
- 6 oz. sugar snap peas, thinly sliced on a diagonal
- 1/2 small red onion, thinly sliced
- 3 Tbsp. fresh lemon juice
- 4 potato rolls, lightly toasted
Preparation
- Make the yogurt sauce:
- Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
- Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
- Make and assemble the burgers:
- Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
- Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
- Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
- Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
- Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.
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