Lamb Cheeseburger with Blistered Shishito Peppers

Name: Lamb Cheeseburger with Blistered Shishito Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lb ground lamb, from the shoulder; 2 cloves garlic, finely grated; 1 tsp ground cumin; 1 tbsp fresh mint, finely chopped; 4 slices sharp cheddar cheese; 4 brioche buns, split; 8 oz shishito peppers; 1 tbsp olive oil; 1/3 cup greek yogurt; 1 tbsp lemon juice; 1 1/2 tsp kosher salt, plus more for the sauce; flaky salt, for the peppers

A juicy cumin-and-mint lamb patty melted with sharp cheddar on toasted brioche, served with smoky blistered shishitos and a lemony yogurt sauce.

4.6 176 cooks rated this

Prep: 20 min
Cook: 15 min
Serves: 4
Level: Medium

Free recipe Jump to method

Ground lamb brings a richer, slightly gamey depth that stands up to bold spice in a way beef does not. Cumin and fresh mint lean into its Mediterranean side, while sharp cheddar keeps the whole thing firmly in burger territory. The shishitos cook in the same skillet first, so the pan is seasoned and hot by the time the patties go in. Handle the meat lightly; lamb fat softens quickly, and warm hands will make the patties dense. Chill them for ten minutes if your kitchen is hot.

Ingredients

Serves 4

Method

Whisk the yogurt with lemon juice, a pinch of the grated garlic and a pinch of salt. Chill until serving.
Done
In a bowl, combine the lamb, remaining garlic, cumin, mint and kosher salt with your fingertips just until evenly mixed. Form 4 patties about 1/2 inch wider than the buns and 3/4 inch thick.
Done
Heat the olive oil in a 12-inch cast iron skillet over medium-high. Add the shishitos and cook 5 to 6 minutes, turning occasionally, until blistered in spots and softened. Sprinkle with flaky salt and move to a bowl.
Done
Add the patties to the same skillet and cook 4 minutes without moving, until a dark crust forms. Flip and cook 3 to 4 minutes more, until an instant-read thermometer shows 155 F.
Done
Top each patty with cheddar, cover the pan for 1 minute to melt, then rest the burgers on a plate for 3 minutes.
Done
Toast the buns cut side down in the lamb fat for 30 seconds. Spread the yogurt sauce on the bottoms, add the burgers, close, and serve with the shishitos alongside.
Done

Hand seasoning raw burger patties laid out on a grill grate — Seasoning raw patties right on the grill

Hand pressing burger patties on a wooden board outdoors before grilling — Pressing patties on a board before grilling

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