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Lamb Burgers with Mint Yoghurt
Juicy lamb burgers with cumin and coriander, cooled with a minted yoghurt. The Mediterranean answer to the beef burger.
Shop the ingredients
The exact cuts from our counter, delivered fresh across Essex.
Lamb's natural richness loves two things: warm spice and something cool and sharp alongside. These burgers take the Greek route — cumin and coriander in the meat, mint yoghurt over the top, all wrapped in a flatbread.
Method
Stir the mint yoghurt ingredients together and set aside for the flavours to marry.
Dust the lamb burgers on both sides with the cumin, coriander, salt and pepper.
Heat a griddle or frying pan over medium-high heat with a film of oil.
Cook the burgers for 4-5 minutes per side until well browned and cooked through — lamb burgers are best cooked just past pink, to 70°C.
Rest for 3 minutes while you warm the flatbreads in the dry pan.
Build: a swipe of mint yoghurt on the flatbread, rocket, tomato, red onion, the burger, and a final dollop of yoghurt.
Pro tips from the block
- Don't skimp the sear: lamb fat needs proper browning to taste its best. Pale burgers taste lamby in the wrong way.
- Make your own: mix 500g minced lamb with the spices, a grated shallot and a handful of chopped mint, and shape your own.
- Flatbread over bun: it wraps instead of fights, and soaks up the yoghurt.
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