So Spring has Sprung! (if you’re in the UK at the moment, perhaps this isn’t quite the case for you) But regardless of the weather, one of the greatest things about this time of year has got to be the fresh vegetables that are in season and those delicious recipes that pop up across foodie blogs and in cookery books. So if you’ve been inspired by Dedos and fancy cooking at home for the family this weekend, how about trying your hand at Lamb burgers with Parsley yoghurt sauce, with patties from our very own butchers Meat Boutique.
· 1/4 cup plus 1 tablespoon fresh lemon juice
· 4 jalapeños, seeded and minced
· 2 cups fresh parsley leaves
· 2 tablespoons minced peeled fresh ginger
· 1 tablespoon sugar
· 1 small red onion, 1/2 minced and 1/2 thinly sliced
· Kosher salt
· 2 1/2 pounds ground Meat Boutique Lamb
· 6 medium scallions, minced
· 1/2 cup minced mint leaves
· 1/2 cup freshly grated Parmigiano-Reggiano cheese
· 1 1/2 teaspoons finely grated lemon zest
· Freshly ground pepper
· 1/4 teaspoon cayenne pepper
· 1 medium tomato, thinly sliced
· 1 small cucumber—peeled, halved, seeded and thinly sliced
· 3/4 cup plain yogurt
· 6 hard rolls, split and lightly toasted
In a food processor, combine 3 tablespoons of the lemon juice with half of the minced jalapeños, the cilantro leaves, ginger, sugar, minced onion and 1/2 teaspoon of salt. Process until pureed. Transfer to a bowl and refrigerate.
Light a grill. In a large bowl, combine the ground lamb with the remaining minced jalapeños, the scallions, mint, cheese, lemon zest and 2 teaspoons of the lemon juice. Add 1 teaspoon of salt, 1/2 teaspoon of pepper and the cayenne and mix gently with your hands. Pat the meat into 6 burgers.
In a medium bowl, toss the tomato, cucumber and sliced onion with the remaining 1 tablespoon plus 1 teaspoon of lemon juice. Season with salt and pepper.
Grill the burgers over a hot fire until nicely charred on the outside and pink within, about 4 minutes per side. Fold the yogurt into the cilantro puree. Spread some of the yogurt sauce on the bottom half of each roll; top each with a burger, another dollop of yogurt sauce and some of the tomato-cucumber salad. Close the sandwiches and serve.