|Cook||BBQ / Charbroil|
|Prep time||1 hour to chill|
|Cook time||20 minutes to cook and assemble|
1 1/2 lbs. Atkins Ranch ground lamb
1/4 teaspoon kosher salt
4 Brioche Buns
1 medium tomato, sliced into rounds
1 small English cucumber, thinly sliced
2 green onions, thinly sliced into rounds
2 Tablespoons chopped flat leaf parsley
2 Tablespoons chopped fresh mint leaves
1 Tablespoon chopped fresh dill
1/4 cup micro greens
2 Tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil
2/3 cup full fat Greek yogurt
1 clove raw garlic, grated
1/3 cup mayonnaise
1 Tablespoon Dijon mustard
Gently divide the lamb into 4 equal parts (6 oz each) and shape into rounds slightly larger than buns. Remember, patties will shrink in the cooking process. Place covered in the fridge, one hour minimum.
While the patties chill, mix yogurt sauce in a small bowl and refrigerate until ready to assemble burgers.Prepare salad, mix in a medium bowl and refrigerate until ready to assemble burgers.
Preheat your grill to medium high heat, creating a hot and cool zone. Salt patties, then add to grill, cooking about six minutes on each side until the internal temperature reads 150 F (note the temperature will continue to climb). As patties near this temperature, or start to brown, move to cool zone to regulate doneness. Transfer to a plate and let rest about 5 minutes.
To build burger, add a dollop of the mayonnaise spread to the bottom bun. Top with a slice of tomato, then the lamb burger, then the herb salad followed by the top bun.
|Atkins Ranch||/ atkinsranchlamb|
|/ capitolrestaurant_nz||/ atkinsranch|