Step-by-Step Guide to Make Quick Open-Face Lamb Burger with Yogurt Sauce

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Ultimate Open-Face Lamb Burger with Yogurt Sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Open-Face Lamb Burger with Yogurt Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Open-Face Lamb Burger with Yogurt Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Open-Face Lamb Burger with Yogurt Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few components. You can cook Open-Face Lamb Burger with Yogurt Sauce using 13 ingredients and 4 steps. Here is how you cook it.

IT's a meal-in-one dish. The bread can be left off to make the meal a green one.

Ingredients and spices that need to be Take to make Open-Face Lamb Burger with Yogurt Sauce:

1. For yogurt sauce:
2. 1 c plain yogurt (pour liquid off the top of container before spooning yogurt out)
3. 1 c loosely packed whole fresh mint leaves plus 2 tbsp minced
4. 1 tsp lemon
5. 1 garlic clove, halved lengthwise
6. For lamb burgers:
7. 1 1/2 lb ground lamb (not lean; shoulder cut is good)
8. 1/3 c minced fresh flat leaf parsley
9. 1/4 c minced onion
10. to taste Salt and pepper
11. Pinch (1/8 tsp) ground all-spice
12. 4 thick (1/2" slices sourdough bread) from crusty loaf
13. 3 c mixed baby salad greens

Instructions to make to make Open-Face Lamb Burger with Yogurt Sauce

1. To make the yogurt sauce, whisk together the yogurt, minced mint, lemon juice and salt to taste. Mince 1/2 of the garlic clove and whisk into yogurt sauce.
2. To make the lamb patties, mix lamb, parsley, onion, salt, pepper and allspice in a bowl until just combined (use hands and do not overwork mixture or patties will be tough) Form into 4 patties. Preheat grill; grill the bread. Brush both sides of the bread slices with oil (2 tbsp total for all) and grill, turning once, until golden on both sides, 1-2 minutes total. Rub 1 side of each piece of toast with the cut side of remaining garlic cloves and season with a pinch of salt. Grill patties on a hot lightly oiled grill rack, turning over once, until nicely browned on the outside but still slightly pink in the centre (5-7 minutes total depending upon the grill).
3. Toss together the baby salad greens with the whole mint leaves, the remaining teaspoon of olive oil and salt and pepper to taste. Place the lamb burgers on the grilled bread, arrange a portion of greens around each and spoon a little yogurt sauce over all. Place extra yogurt sauce in a small pitcher on the table.
4. NOTE: If you prefer to cook indoors, the burgers can be cooked in a hot lightly oiled cast iron pan (ridged is best) over moderately high heat, or under the broiler, turning over once. 621 calories per serving; GL=7, Gyclas=40

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