Mar 6, 2007

Lamb Burgers with Mint Sauce

A medium or full-boded red like Cabernet Sauvignon—especially if grown in a fairly cool region—often has a minty character.
See SAVEUR's recommended Full-bodied Red Wines

Credit: Christopher Hirsheimer

SERVES 4

During a visit to the Iowa State Fair we sampled this juicy burger—the Iowa Sheep Industry Association's alternative to the classic hamburger.

2 tsp. sugar
3 tbsp. white wine vinegar
1⁄2 cup minced mint leaves, plus whole mint leaves for
garnish
1 1⁄2–2 lbs. ground lamb
1 tsp. vegetable oil
Salt and freshly ground pepper
4 kaiser rolls or hamburger buns
4 large leaves boston lettuce

1. Stir together sugar, vinegar, and 2 tsp. hot water in a small bowl until sugar has dissolved. Add mint and set aside.

2. Divide lamb into 4 portions, and shape each into a thick patty. Lightly brush a grill pan with oil and place over medium heat. When pan is hot but not smoking, place patties on pan and cook for 3 minutes per side, for a medium-rare burger. Season to taste with salt and pepper.

3. Serve burgers on rolls or buns, topped with mint sauce and garnished with lettuce and whole mint leaves.

This article was first published in Saveur in Issue #28

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Ratings & Reviews (1)

by herbyn on 2013-04-16

Looks pretty ordinary, straight-forward, and uninspired to me. No Mediterranean spices/seasoning? No feta? No yogurt or harissa sauce? Gimme something to make this recipe pop, please.

I'll pass on this recipe, thanks.

Lamb Burgers with Mint Sauce Reviewed by herbyn on Jan 6. Looks pretty ordinary, straight-forward, and uninspired to me. No Mediterranean spices/seasoning? No feta? No yogurt or harissa sauce? Gimme something to make this recipe pop, please.

I'll pass on this recipe, thanks. Rating: 2