Lamb burgers

Ingredients

For 2 people

• 16 oz ground lamb
• 1 1/2 oz finely minced yellow onion
• 1 tsp minced garlic
• 1 tbsp chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 2 burger buns
• 1/2 cup plain Greek yogurt
• 1 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp chopped fresh mint
• 2 oz sliced tomato
• 1 oz thinly sliced red onion
• 1.8 oz shredded romaine lettuce

Method

1. Make the yogurt sauceIn a small bowl, stir together the 1/2 cup Greek yogurt, 1 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp chopped mint, and 1/4 tsp of the kosher salt until smooth. Cover and refrigerate while you cook so the flavors stay bright and the sauce thickens slightly.
2. Season and shape the lambIn a medium bowl, combine the 16 oz ground lamb, 1 1/2 oz minced yellow onion, 1 tsp minced garlic, 1 tbsp chopped parsley, 1 tsp cumin, 1 tsp coriander, the remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix with your hands just until evenly distributed, then divide into 2 equal patties about 3/4 inch thick. Press a shallow dimple into the center of each patty so they cook flat. Chill the patties for 5 minutes while you set up the pan and toppings.
3. Prep the buns and toppingsSet out the 2 oz sliced tomato, 1 oz thinly sliced red onion, and 1.8 oz shredded romaine. Split the 2 burger buns and brush the cut sides with 1 tsp of the olive oil. Toast them cut-side down in a skillet over medium heat for 1 to 2 minutes, or until golden at the edges. Transfer to plates. Keep the remaining 2 tsp olive oil for the patties.
4. Sear the lamb pattiesHeat a 10-inch or 12-inch skillet over medium-high heat and add the remaining olive oil. When the oil shimmers, lay in the lamb patties and cook without pressing them down for 4 to 5 minutes, until the bottoms are well browned. Flip once and cook 3 to 4 minutes more for medium to medium-well, or until the center reaches 160 F. If the pan seems dry, the lamb was especially lean, or the crust is darkening too quickly, lower the heat slightly.
5. Rest the meatMove the patties to a plate and let them rest for 5 minutes. This keeps the juices in the burger instead of running onto the bun, and it finishes the last bit of carryover cooking without drying the meat.
6. Assemble and serveSpread the yogurt sauce on both cut sides of each toasted bun. Build each burger with romaine on the bottom bun, then the lamb patty, sliced tomato, and red onion, finishing with the top bun. Serve right away while the bun is warm and the lamb is still juicy.