Last night, Hawaii came to Arizona. In a cacophony of monsoon weather, stifling humidity, impromptu grilling, and breaking open coconuts with mallets, the aloha made us feel alright.
I pulled together these lamb burgers last minute with ingredients I already had in an attempt to create a yummy Mediterranean inspired summer dinner that would be quick and delicious.
The honey habanero yogurt was an experiment, as was the tomato relish, but I am so happy with how they turned out. The habanero yogurt is relatively hot, but not too hot as the yogurt counteracts the heat well. I will definitely be making the tomato relish again as well. It’s such a quick, simple topping but so delicious. You could substitute in cherry tomatoes or mini heirlooms, but I probably wouldn’t use anything larger as the texture would be off.
See my recipe for the ras el hanout spice blend here. If you don’t have the time or ingredients for this, it’s fine to leave it out. Your lammies won’t be that sad…Print
Lamb Burgers with Honey Habanero Yogurt and Mashed Tomato Relish
For the burgers
- 1 lb ground lamb
- 1 teaspoon yellow curry powder
- 1 teaspoon Ras El Hanout spice blend
- 2 tablespoons Worcestershire
- pinch of salt and pepper
For the honey habanero yogurt
- 1/2 cup plain Greek Yogurt
- 1 habanero, minced
- 1 tablespoon raw honey
For the mashed tomato relish
- 10-15 grape tomatoes
- 1 tablespoon good olive oil
- salt and pepper to taste
- First, make the lamb burger patties. In a large mixing bowl, combine the ground lamb, curry, ras el hanout, Worcestershire, salt, and pepper, and mix with your hands to just combine. Form into four equal sized patties, flattening between your palms and shaping the sides, then creating a slight depression in the top of the patty for even cooking. Set aside.
- To make the honey habanero yogurt, carefully mince your habanero, leaving out the seeds and pith. Add to a blender or food processor with the yogurt and honey, and a tiny pinch of salt. Blend well, set aside.
- For the mashed tomatoes, heat the olive oil in a small saucepan over medium high-heat. Add the grape tomatoes and season with salt and pepper. When the tomatoes begin to blister, roll them in the pan so they don't burn. Once the tomatoes are burst, have some nice color, and are soft, take off the heat and mash them with the back of a spoon until they lose form. The tomato skins and liquid will mix with the olive oil, creating a flavorful, chunky relish.
- Cook the lamb burgers on a grill, skillet, or non-stick pan as desired. For lamb, it's okay for the burgers to be rare in the center. Personally, I think rare is the only way to eat lamb, but that's just me. Once your burgers are cooked to desired doneness, assemble with the habanero honey yogurt and tomato relish on a Hawaiian bun and live the aloha.
Sunday Brunch http://www.platdujourfood.com/