Spiced Lamb Burgers with Spring Slaw
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 2 tbsp. extra-virgin olive oil
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper
- 1 tsp. finely grated lemon zest
- 3/4 tsp. kosher salt
- 1/2 small red onion, thinly sliced
- 1 small garlic clove, finely grated
- 3 tbsp. fresh lemon juice
- 2 tsp. kosher salt, divided
- 3/4 cup plain full-fat greek yogurt
- 1 1/2 tsp. freshly ground black pepper, divided
- 1 1/2 lb. ground lamb
- 1/2 bunch asparagus, peeled into ribbons
- 6 oz. sugar snap peas, thinly sliced on a diagonal
- 4 potato rolls, lightly toasted
- Carbohydrate 220 g(73%)
- Cholesterol 131 mg(44%)
- Fat 70 g(108%)
- Fiber 31 g(122%)
- Protein 90 g(181%)
- Saturated Fat 21 g(105%)
- Sodium 1810 mg(75%)
- Calories 1872
PreparationMake the yogurt sauce: Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined. Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill. Make and assemble the burgers: Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl. Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides. Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl. Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.
PreparationMake the yogurt sauce: Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined. Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill. Make and assemble the burgers: Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl. Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides. Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5–6 minutes. Turn and cook until browned on other side, 4–5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl. Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over—serve it alongside.
