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Crossover Blends Spiced Lamb Burger



  • 1 lb. Crossover Lamb Blends  (chicken-lamb blend)

  • 1 TBSP chopped fresh mint

  • 1 TBSP peeled, fresh ginger, minced

  • 2 small garlic cloves, minced

  • 1 tsp ground cumin

  • ½ tsp paprika

  • ¼ tsp kosher salt




  • ½ cup plain Greek yogurt

  • ¼ English (seedless) cucumber, grated on a box grater (approx. ½ cup)

  • 1 small garlic clove, crushed

  • 1 tsp lemon juice

  • Salt & pepper to taste



The build:

  • 4 whole wheat hamburger buns

  • 4 thick slices of beefsteak tomato

  • 4 thin slices of red onion

  • Mixed baby lettuce

  • Thin slices of English cucumber


1) Gently combine the Crossover Lamb Blends with the mint, ginger, garlic, cumin, paprika and salt in a medium bowl. With damp hands, shape the mixture into four ½” thick patties.



2) Make the sauce: grate the cucumber through large holes of a box grater onto a clean dish cloth. Wrap the cloth around the pile of cucumber and squeeze out as much juice as possible.


3) Put the yogurt into a bowl, add the cucumber, garlic, and lemon juice. Taste and add salt and pepper to your liking.



4) Slice the remaining cucumber very thinly with a mandolin or a knife, set aside. Slice the red onion on the mandolin or with a knife, set aside. Slice the tomato into thick slices and set aside.



5) Heat a well seasoned cast iron skillet over medium-high heat. Sprinkle patties with a little kosher salt and add them to the hot pan. Cook for 4 minutes, flip once and continue cooking for approximately 4 more minutes, until nicely browned and an instant read thermometer inserted into the middle of the patties (from the side) reads 165 °F.



The build:

Place the bottom of the buns on a plate, add some of the greens, red onion and a slice of tomato.

Place one patty onto each tomato.

Place cucumber slices and sauce on top of patties.

Add the top of the bun, and enjoy.

Flavorsome Friends Spiced Lamb Burger
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