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Lamb Burgers with ‘Nduja Ketchup, Spicy Pickled Vegetables, and Yogurt Sauce Recipe

Move over beef, lamb is our new favorite kind of burger (especially when it's topped with all this goodness).
June 20, 2016, 12:55pm
Lamb Burgers with ‘Nduja Ketchup, Spicy Pickled Vegetables, and Yogurt Sauce Recipe

Servings: 4
Total time: 1 hour

Ingredients

for the pickled vegetables:
3 Persian cucumbers
2 carrots, peeled
2 Fresno chiles
2 jalapeños
1 red onion
3 tablespoons kosher salt
2 cups apple cider vinegar
1 1/2 cups granulated sugar
1/4 cup pickling spice
6 garlic cloves, peeled and smashed
1 habanero, split
1 small bunch dill, roughly chopped

for the 'nduja ketchup:
6 ounces 'nduja
2 cups Heinz ketchup

for the mint yogurt:
1 pint Greek yogurt
2 tablespoons dried mint
15 mint leaves, finely chopped
1/2 lemon, zested
kosher salt and freshly ground black pepper, to taste

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for the burger:
24 ounces ground lamb
kosher salt and freshly ground black pepper, to taste
1/4 cup canola oil
1/4 cup clarified butter
4 brioche burger buns

Directions

1. Make the pickled vegetables: Slice the cucumbers, carrots, Fresno chiles, jalapeños, and red onion very thin on a mandolin and combine with the salt. Allow to sit for about 20 minutes to macerate.

2. In a medium saucepan, combine vinegar, sugar, pickling spice, garlic, habanero and dill, bring to a boil, and then turn off the heat. Pour the hot pickling solution over vegetables and allow to cool before serving.

3. Make the 'nudja ketchup: Mix the 'nduja and ketchup in a large bowl and refrigerate until ready to use.

4. Make the mint yogurt: In a medium bowl, combine the yogurt, mint, and lemon zest and season with salt and pepper. Refrigerate until ready to use.

5. Make the burgers: Form the burgers into 6-ounce patties and season with salt and pepper. Heat the oil in a heavy bottomed sauté pan over high. Add the burgers and cook, flipping once, until cooked to medium-rare, about 6 minutes.

6. Meanwhile, heat the clarified butter in a medium skillet over medium-high. Add the buns and toast the insides until golden, about 2 to 3 minutes.

7. To serve, top each bun with a burger, pickled vegetables, ketchup, and yogurt and serve immediately.