California Grilled Lamb Burger with Cumin Yogurt

6

"Fennel, coriander, oregano, and red pepper flavors - from Chef Suzanne Goin of Lucques in Los Angeles, California - add heat and spice to the lamb, while the yogurt cools and refreshes the palate."
Saved
Save
I Made it Rate it Share Print

Ingredients

30 m servings 280 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 519 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
  2. Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
  3. Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
  4. Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.
You might also like

Reviews

6

This spice blend is EXCEPTIONAL!!! I have to say, I didn't use it as a burger but was looking for a lamb marinade to make grilled pieces of lamb/bone in. This is to die for marinade and my lam...

3/31/09-I just made this again last night with turkey and they were so good. I didn't have yogurt so I just used sour cream and it worked out great. I love this recipe. Wow, wow, wow!!!! Thi...

This is the best recipe for lamb burgers! I like to add 2 - 3 Tbs. chopped fresh cilantro, 3 - 4 cloves chopped garlic and 1/2 cup chopped onion. Also, I double the yogurt recipe and add a few...

this was great!!! the herbs and the lamb combo, delicious. grilled outside and served on sourdough bread. my family voted unanimously that these were the BEST burgers ever and we have made MA...

These are delicious! We have actually made with half ground lamb and half ground venison. I serve with rolls or pita bread, and everyone loves them. Highly recommended!

These turned out great. I didn't have the coriander or fennel seeds and didn't even make the yogurt part. Ate them like traditional burgers and they were delicious. My husband loved it. My to...