Spiced Lamb Burgers with Spring Slaw

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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

  1. 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
  2. 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

  1. Make the yogurt sauce:
    1. Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
    2. Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
  2. Make and assemble the burgers:
    1. Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
    2. Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
    3. 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.
    4. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
    5. 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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