Servings: 4   |   Time: 45 minutes

INGREDIENTS

• 60 g pistachios
• 25 g of rocket leaves
• 1 onion, quartered (150 g)
• 2 large cloves of garlic, peeled
• 500 g minced lamb
• about 3 tbsp of olive oil
• salt and black pepper

SAUCE

• 250 g strained Greek yogurt
• 1/2 ripe avocado
• 1 tbsp of olive oil
• 1 tbsp of lemon juice
• a pinch of salt

COOKING INSTRUCTIONS

STEP 1 | Mix all the ingredients for the yogurt sauce and keep it in the fridge until needed.

STEP 2 | To make the patties, place the pistachios in the small bowl of a food processor. Beat for a few seconds, crumble and then put in a medium bowl. Add the fresh arugula to the processor, pulse for a few seconds to coarsely chop, then add to the bowl with the pistachios. Continue with the onion and garlic, to form a smooth paste, and add to the bowl.  Add the lamb, 1 tablespoon oil, 1/2 teaspoon salt, and a pinch of pepper. Mix well to combine and with wet hands, shape the mixture into about 20 patties. Each patty should be about 5 cm wide, 2 cm thick and about 40 g weigh.

STEP 3 | Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Then, add the burgers (as many as you can without crowding the pan) and cook for 7 minutes, turning once, until golden brown. Keep them warm while you repeat the process with the remaining burgers. If needed, add another tablespoon of oil to the pan during the process. When everything is cooked, put all the burgers on a large platter and serve with the yogurt-avocado sauce.