Lamb Burger Recipe

Mix and form

In a medium bowl combine ground lamb, minced garlic, minced shallot, chopped parsley, cumin, coriander, smoked paprika, kosher salt, and black pepper. Gently mix just until combined — avoid overworking to keep patties tender. Divide mixture into 2 equal portions and shape into patties about 3/4-inch thick, making a slight indent in the center of each patty (helps prevent doming).

Cook patties

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add patties and cook 3–4 minutes per side for medium (internal temperature about 160°F/71°C for lamb), adjusting time for your preferred doneness. If using a grill, cook over medium-high heat until desired doneness. Remove patties to a plate and let rest 3–5 minutes.

While patties rest (or earlier), prepare the cucumber labneh. Grate cucumber, place grated cucumber in a clean towel or paper towels and squeeze firmly to remove excess moisture until fairly dry. In a small bowl combine labneh, drained cucumber, lemon juice, olive oil, salt, black pepper, and chopped dill (if using). Stir until smooth and taste; adjust salt or lemon as needed. Refrigerate until assembly.

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar, and kosher salt and bring just to a simmer so sugar and salt dissolve (about 1–2 minutes). Pour hot pickling liquid over onions, pressing them down so submerged. Let cool to room temperature (about 15–20 minutes) then refrigerate. They’re usable after 20 minutes but best after 1 hour. Keep refrigerated — will hold well for up to 2 weeks.

Toast the buns: brush cut sides of buns lightly with 1 teaspoon olive oil and toast on a grill or in a skillet until golden, about 1–2 minutes.

Build the burger: spread about 2 tablespoons cucumber labneh on the bottom bun. Place the rested lamb patty on top, add a small handful (about 1 cup) of arugula, 2–3 tablespoons quick pickled red onions, and sprinkle optional crumbled feta or goat cheese if using (1 tablespoon per burger). Top with the bun crown.

Serve: serve immediately while patties are warm. Offer extra labneh and pickled onions on the side.