from 1 vote
Lamb Smash Burgers
ground Australian lamb
canola oil for cooking
kosher salt & pepper
Pickled Red Onions and Baby Cucumbers
sliced small red onion
(about 2 cups)
2 - 3
thinly sliced baby cucumbers
(about 2 cups)
whole milk greek yogurt
zest from 1 lemon
chopped fresh mint
To make the pickled veggies
Rinse sliced onions with almost boiling water. This is optional, but it helps mild out the onion.
Combine all pickling ingredients in a water-tight sealable container.
Shake vigorously to dissolve the salt and sugar in the vinegar.
Let it sit at room temperature for at least 30 minutes to quick pickle the veggies. Pickling will stop once you place them in the refrigerator.
To make the Lamb smash burgers
Gently mix the ground cumin and cinnamon with the ground lamb in a bowl. Let it sit while you are making the pickles.
Gently form 4 equal portion meat balls with the lamb.
Heat a thin layer of canola oil in a heavy cast iron skillet or griddle pan over medium-high heat.
Generously season the outside of the lamb meat balls with kosher salt & freshly ground pepper.
Place the meat balls in the hot pan leaving plenty of room between, working in batches if necessary.
Immediately smash down on the meat balls with a large spatula to form thin patties.
Cook for 2 to 3 minutes per side, or until the desired doneness is reached.
Make the yogurt-mint sauce by combining all sauce ingredients in a small bowl.
Serve burgers on toasted buns with the pickled veggies, yogurt-mint sauce and sliced avocado.
The pickled red onions and cucumbers can be stored in the refrigerator for a week.
Recipe from SaltPepperSkillet.com