lamb-burgers-with-yogurt-sauce-and-arugula
Spread the love

Lamb, lemon, cilantro, arugula—in our house, these ingredients scream summer, so it seemed natural to combine them, along with a few other ingredients, to make a burger with a bright, citrusy yogurt sauce. The arugula does double duty as a topping and a side salad, keeping this meal quick, easy, and light. My partner and I found this burger doesn’t need cheese, but if you feel compelled to add it, it pairs particularly well with nutty, earthy cheeses like sheep’s-milk Gouda, aged cow’s milk Gouda, and Manchego, though you will only need half as much yogurt sauce. —Jarrett Melendez

Ingredients

4 servings

lb. ground lamb

1

lemon

2

garlic cloves

1

tsp. ground coriander

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided

1

tsp. freshly ground black pepper, divided

¼

cup (packed) cilantro leaves with tender stems

½

cup plain whole-milk Greek yogurt

4

Tbsp. extra-virgin olive oil, divided

4

Tbsp. unsalted butter, room temperature

4

hamburger buns, preferably whole wheat

4

cups baby arugula