Lamb Burgers with Tzatziki and Arugula
Ingredients
For the tzatziki:
-
1 1/2
cup sheep's milk yogurt (or whole milk yogurt)
-
1
small kirby cucumber
-
2
finely chopped garlic scapes
-
1
tablespoon chopped mint
For the burgers:
-
2
pounds ground lamb or mutton
-
6
English muffins
-
2
cups baby arugula
-
Salt and freshly ground black pepper
Method
-
Place the yogurt in a cheesecloth-lined strainer or
colander, set over a bowl, and strain for 4 hours in the refrigerator to
thicken the yogurt.
-
Finely dice the cucumber, transfer to a colander, and
season with 1/2 teaspoon of salt. Let drain for one hour. Transfer to a
bowl and add the yogurt, garlic scapes, mint, and lime zest and juice.
Season with salt and pepper.
-
Prepare the burgers: Divide the lamb into six 1-inch
patties. Heat a grill pan or cast-iron skillet over medium-high heat,
and add 2 to 3 patties to the dry pan. Do not crowd the pan. Cook for 3
to 4 minutes per side for medium-rare. Remove from heat and let rest for
five minutes. Repeat with remaining patties. Serve on toasted buns with
tzatziki and a handful of baby arugula.
