Lamb Burger with Herbed Yogurt and Pickled Onions

   Once I saw this recipe, I could not wait to make it.  According to "Tasting Table" the lamb burger is the new burger to be making for this summer.  I was not disappointed!
 
   Instead of a traditional bun, I used tandori naan.  I served it with a tomato and cucumber salad.

Sherry vinegar can be a challenge to find.  I substituted sherry cooking wine and apple cider vinegar.
I let the red onions soak for a little over an hour, 20 minutes was not sufficient to soften them.

For the herbed yogurt, I used half the amount listed for the mint and oregano.  They have fairly strong taste and I did not want any flavors to overpower another.

As Always, ENJOY!

Lamb Burger with Herbed Yogurt and Pickled Onions

Recipe from the Tasting Table Test Kitchen

Yield: 4 burgers

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

• INGREDIENTS
For the Herbed Yogurt:
1 cup whole Greek yogurt
1 teaspoon finely grated lemon zest
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped mint
2 tablespoons finely chopped oregano
Kosher salt, to taste
For the Lamb Burgers:
¼ cup sherry vinegar
1 tablespoon honey
1 small red onion, very thinly sliced
1¼ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, plus more to taste
1½ pounds ground lamb
1 teaspoon ground cumin
2 tablespoons olive oil
4 hamburger buns, split in half

1. Make the herbed yogurt: In a small bowl, combine the yogurt with the lemon zest and herbs. Season with salt to taste and stir to combine. Set aside.

DIRECTIONS

2. Make the lamb burgers: In a small mixing bowl, whisk together the vinegar and honey. Add the onions, then season with salt to taste and toss to coat. Let the onions macerate for 20 minutes at room temperature to soften.

3. Using your hands, gently mix the lamb, cumin, 1¼ teaspoon salt and ½ teaspoon pepper together in a large mixing bowl, making sure not to overwork the meat. Form into four ¾-inch patties. Using your thumbs, form a small indent in the center of each patty, so that it stays flat while it cooks.

4. Heat the olive oil in a large, heavy-bottomed skillet, preferably a cast iron one, over medium-high heat. When the oil is hot, cook the patties until lightly charred on the bottom, 3 to 4 minutes. Flip the patties and cook for 3 to 4 minutes longer for medium doneness. Remove the patties from the skillet and allow to rest for 2 to 3 minutes.

5. While the patties are resting, toast the buns in the skillet until slightly brown around the edges, 30 seconds to 1 minute.

6. Spread the herbed yogurt on the cut sides of the top and bottom of each bun. Transfer the burgers to the buns and top with pickled onions and the remaining top buns and serve.