Recipe by Cynthia Hulé • Photo by Evan Henningsen
Serves 2
- 1/4 cup small cherry tomatoes, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
- 2 teaspoons chopped parsley
- 4 mint leaves
- 1/4 cup greek plain yogurt
- 1/4 cup chopped cucumber
- 2 large cucumber slices, peeled
- 2 ground lamb burger patties
- 2 hamburger buns
1. To make the salsa, combine the diced tomatoes and onion in a bowl. Season with salt and pepper. Stir in the chopped parsley. Refrigerate until ready to use.
2. Chop 2 of the mint leaves and combine with the greek yogurt and chopped cucumber in a separate bowl. Salt and pepper to taste. Refrigerate the raita until ready to serve.
3. Preheat a griddle or cast-iron pan. Brush with oil and grill the lamb burgers until desired doneness. Check with a meat thermometer to ensure an internal temperature of 160 degrees.
4. Toast the hamburger buns to warm them, or place them on the grill for 1 minute. Spread half the raita on each bottom bun, and then place the lamb burger on top. Add a mint leaf, then top with salsa and cucumber slices. Finish with the top bun.
