Spiced Lamb Burgers with Spring Slaw

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.

4 servings
Active Time
35 minutes
Total Time
45 minutes


  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


  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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