Follow these steps for perfect results
fresh ginger
peeled and diced
garlic
peeled
kaffir lime leaves
shallots
peeled
lemongrass
white part pounded
ground lamb
curry powder
chinese white pepper
dark soy sauce
Worcestershire sauce
fresh cilantro
minced
fresh mint
minced
fresh Italian parsley
minced
Greek yogurt
fresh squeezed lime juice
curry powder
chinese white pepper
kosher salt
fresh cilantro
minced
fresh mint
minced
fresh Italian parsley
minced
brioche buns
toasted
pea sprouts
Prepare the lemongrass paste by processing ginger, garlic, lime leaves, shallots, and lemongrass until a chunky paste forms.
In a large bowl, combine the ground lamb with the lemongrass paste, curry powder, white pepper, soy sauce, Worcestershire sauce, cilantro, mint, and parsley.
Mix the ingredients until well combined.
Divide the lamb mixture into 4-ounce patties.
Prepare the yogurt sauce by combining Greek yogurt, lime juice, curry powder, white pepper, salt, mint, cilantro, and parsley.
Cook the lamb burgers until they are light pink in the center.
Toast the brioche buns.
Assemble the burgers by placing them on the toasted buns and topping with the Greek yogurt sauce and pea sprouts.
Expert advice for the best results
For a spicier burger, add a pinch of cayenne pepper to the lamb mixture.
Marinate the lamb patties for at least 30 minutes for enhanced flavor.
Everything you need to know before you start
20 minutes
Lamb patties can be made ahead and refrigerated.
Stack the burger high, showing off the layers of ingredients. Garnish with extra pea sprouts.
Serve with a side of roasted vegetables.
Offer a variety of toppings like sliced tomatoes and onions.
Complements the lamb and yogurt sauce.
Discover the story behind this recipe
Reflects a modern interpretation of flavors from different cultures
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