LAMB BURGERS WITH YOGURT – AVOCADO SAUCE
Juicy lamb burgers with pistachios, arugula, and spices, served with creamy yogurt–avocado sauce. A Mediterranean gourmet twist on the classic burger.
TIME: 40 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 6
NUTRITIONAL FACTS
Calories
420
Fats
30 g
Saturates
8 g
Carbs
6 g
Sugars
2 g
Protein
31 g
Fibre
2 g
Salt
0.8 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
For the burgers
- 60 g pistachios
- 25 g arugula leaves
- 1 onion, quartered
- 2 large garlic cloves, peeled
- 500 g ground lamb
- 3 tbsp olive oil
- Salt and black pepper
For the yogurt-avocado sauce
- 250 g Greek strained yogurt
- ½ ripe avocado
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Pinch of salt
EQUIPMENT
- Food processor
- Knife & cutting board
- Large non-stick pan
- Spatula or tongs
- Serving platter
- Small bowl for sauce
METHOD
- For the yogurt–avocado sauce: In a small bowl, combine all ingredients, mix until smooth, and refrigerate until serving.
- For the burgers: Place pistachios in a food processor and pulse until coarsely chopped. Transfer to a bowl. Add arugula to the processor, pulse briefly, and add to the bowl.
- Add onion and garlic, process into a paste, then add to the same bowl.
- Add ground lamb, 1 tbsp olive oil, ½ tsp salt, and black pepper. Mix well to combine.
- With wet hands, shape about 20 small patties (5 cm wide, 2 cm thick, approx. 40 g each).
- Heat 1 tbsp olive oil in a large non-stick pan over medium heat and cook the burgers in batches for about 7 minutes, turning once, until golden brown. Add another tbsp olive oil for the next batch if needed.
- Keep warm and serve on a large platter with the yogurt–avocado sauce.
NOTES
You can grill the burgers instead of pan-searing for a smokier flavor. Serve inside pita bread with extra arugula and lemon zest.
