Not to toot my own horn, but this is by far one of the best lamb burgers I’ve ever had. No, seriously. It’s my favorite meal I’ve made with raisins since joining up with California Raisins as one of their raisin ambassadors.
The combinations in this burger create layers of flavor that will have you practically inhaling it. I know we did. Savory, slightly sweet, and fresh, this Raisin Lamb Burger with Mint Yogurt Sauce is the perfect combination and will most likely end up on your weekly menu a lot. Cheers!
Raisin Lamb Burgers with Mint Yogurt Sauce
1/3 cup pine nuts
1 pound ground lamb
1/3 cup golden raisins
1/4 cup red onion, finely diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 ciabatta rolls
arugula, sliced tomatoes
mint yogurt sauce
1 cup plain greek yogurt
1/2 cup cucumber, peeled and diced
2 1/2 tablespoons fresh mint, chopped
1/2 tablespoon fresh lemon juice
1/2 teaspoon ground cumin
pinch kosher salt
1. In a skillet over medium heat, toast the pine nuts until golden. They’ll toast relatively fast so don’t walk away like I obviously did.
2. In a large bowl, combine the toasted pine nuts, lamb, egg, raisins, onions, garlic, salt and pepper. Mix well.
3. Divide the mixture into four equal parts. With your hands, create four burger sized patties.
4. Place the burgers on a non-stick griddle or skillet over medium heat. Sear for 4 minutes. With a spatula, flip the burgers and cook for an additional 4 minutes for a medium to medium well cooked burger. For a medium rare burger, cook the burgers 3 minutes a side.
5. Slice the ciabatta rolls in half. Toast the buns in a toaster or under the broiler in the oven until golden.
6. For the mint sauce: combine all ingredients in a bowl and mix well.
7. Place a lamb burger on a ciabatta bun and spoon mint yogurt sauce on top. Next, add a few arugula leaves and slices of tomato if desired. Serve and devour.
It’s… Just… So… Good!
Good, I tell you!
In Sock Monkey Slippers
Meredith lives in Dallas with her husband, daughter Mia and dog, Jack. She left her job and became a stay-at-home mom after her daughter was born 16 weeks early. In making the transition, she fell back in love with all-things culinary and started her blog in 2010. Meredith promotes whole food recipes and shares family-friendly recipes and stories about motherhood. Fun fact: Before becoming a stay-at-home mom, Meredith was a graphic designer.
Favorite Way to Eat California Raisins: In a bowl of oatmeal or pureed as a compliment to pan seared chicken.