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Raisin Lamb Burgers with Mint Yogurt Sauce

Meet our Raisin Ambassadors
Meredith Steele If you have relegated raisins strictly to oatmeal cookies and frogs on a log, it is time to expand your horizons and let this dried fruit shine in a host of new ways. </br> For the past few months on the <a href="http://blogs.relish.com/" target="_blank">Relish Blog</a>, a team of fabulous bloggers have been sharing their very best recipes and DIYs with us. We've deemed them our "Raisin Ambassadors" and here are 18 of their very best offerings along with snippets on why they love them.
http://pgoarelish2.files.wordpress.com/2013/04/lamb_burger_main-1024x683.jpg?w=150
  • Yield: 4 servings

Ingredients

1/3cup pine nuts
1pound ground lamb
1 egg
1/3cup golden raisins
1/4cup red onion, finely diced
2cloves garlic, minced
1tablespoon extra virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon freshly ground black pepper
4 ciabatta rolls
Arugula
Tomatoes, sliced
Mint Yogurt Sauce
1cup plain Greek yogurt
1/2cup cucumber, peeled and diced
2 1/2tablespoons fresh mint, chopped
1/2tablespoon fresh lemon juice
1/2teaspoon ground cumin
Pinch kosher salt

Instructions

  1. In a skillet over medium heat, toast pine nuts until golden.
  2. In a large bowl, combine pine nuts, lamb, egg, raisins, onions, garlic, salt and pepper. Mix well.
  3. Divide mixture into 4 equal parts. With your hands, create 4 burger-size patties
  4. Place  burgers on a nonstick griddle or skillet over medium heat. Sear 4 minutes. With a spatula, flip  burgers and cook an additional 4 minutes for a medium to medium-well burger. For a medium-rare burger, cook  burgers 3 minutes on each side.
  5. Slice ciabatta rolls in half. Toast buns in a toaster or under the broiler until golden.
  6. For  mint sauce: Combine all ingredients in a bowl and mix well.
  7. Place a lamb burger on a ciabatta bun and spoon mint yogurt sauce on top. Add a few arugula leaves and slices of tomato if desired.

Recipe by Meredith Steele of In Sock Monkey Slippers

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