Herbed Lamb Burgers
serves 2-4
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1 pound ground lamb
2 teaspoons olive oil (1 teaspoon to mix in the burgers + 1 to cook the burgers)
1 tablespoon plain yogurt
1 teaspoon red pepper flakes
1 tablespoon red wine vinegar
1 tablespoon chopped fresh mint
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup red wine
prep: 10 minutes
total: 40 minutes
large bowl
large oven-safe, nonstick sauté pan
digital instant-read meat thermometer
1. Preheat the oven to 350F and put the rack in the middle position.
2. Form the burgers: in a large bowl, combine the lamb, 1 teaspoon of olive oil, yogurt, red pepper flakes, red wine vinegar, mint, salt and pepper. Using your hands, mix the lamb just enough to incorporate the ingredients. (Mixing it more will make the burgers tough.)
3. Divide the lamb into 4 equally sized burgers, each about 1-inch thick. Season them on both sides with a sprinkling of salt and pepper.
4. Heat the remaining 1 teaspoon of olive oil in an oven-safe, nonstick skillet over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone for 2-4 minutes to sear. When the bottoms are very brown, flip them and brown the other side another 2-4 minutes.
5. Add enough wine to cover the bottom of the pan by a half inch or so and put the burgers in the oven to braise. Cook the burgers until they reach 145F in the thickest part, 10-15 minutes.
6. Let the burgers rest, loosely covered with foil, for 5 minutes before serving.
2. Form the burgers: in a large bowl, combine the lamb, 1 teaspoon of olive oil, yogurt, red pepper flakes, red wine vinegar, mint, salt and pepper. Using your hands, mix the lamb just enough to incorporate the ingredients. (Mixing it more will make the burgers tough.)
3. Divide the lamb into 4 equally sized burgers, each about 1-inch thick. Season them on both sides with a sprinkling of salt and pepper.
4. Heat the remaining 1 teaspoon of olive oil in an oven-safe, nonstick skillet over medium-high heat. When the oil is hot and shimmering, add the burgers. Leave them alone for 2-4 minutes to sear. When the bottoms are very brown, flip them and brown the other side another 2-4 minutes.
5. Add enough wine to cover the bottom of the pan by a half inch or so and put the burgers in the oven to braise. Cook the burgers until they reach 145F in the thickest part, 10-15 minutes.
6. Let the burgers rest, loosely covered with foil, for 5 minutes before serving.
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