Lamb Burgers
Lemon zest, capers and Dijon give these lamb burgers a bright, savory edge, with a quick two-pan method for juicy patties.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 burgers
Ingredients
- 1 pound ground lamb
- 1 teaspoon capers
- Grated zest from 1 lemon
- 1 Dijon mustard
- Pinch of parsley, chopped
- 2/3 kosher salt
- 1/8 teaspoon black pepper
- 4 buns
- Canola oil
Directions
- Combine the lamb, capers, lemon zest, mustard, parsley, salt, and pepper with a gentle hand. Shape the mixture into 4 patties, keeping them loose rather than tightly packed.
- Pull out 2 sauté pans. Put 1 over medium-high heat and the other over medium heat. Add about 1 tablespoon of canola oil to each pan, then tilt and swirl so the bottoms are coated.
- Add a couple of patties to the hotter pan. Sear them for 2 minutes per side, then move them to the pan with the lower heat and cook for 2 minutes more on 1 side only. Cook the remaining patties the same way.
- Put each patty on a bun and add whatever toppings you like. Yogurt is a good fit, and ketchup works too.