INGREDIENTS

Patties:

• 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

 

 

Sauce:

• 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

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INSTRUCTIONS

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:

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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.