Beazell's Cook Book

Lamb Burgers by Amy Sosa

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Lamb Burgers – Contributed by Amy A. Sosa  





1 pound ground lamb

3 tablespoons chopped cilantro

Beazell's Cajun Seasoning

1 red onion, sliced

1 large tomato, sliced

1/2 cup diced cucumber, peeled and seeded

Butter lettuce

8 ounces plain low fat Greek yogurt

Hamburger buns



Combine yogurt, 1/2 of the cilantro and cucumber and add approximately 2 tsp. Beazell’s Cajun Seasoning. Refrigerate.

Combine remaining 1/2 of cilantro with the ground lamb and a few shakes of Beazell’s Cajun Seasoning. Mix and form into patties. Sprinkle patties liberally with more Beazell’s Cajun Seasoning. To keep the patties flat while cooking, use your thumb to make a slight depression in the center of the patties. Grill or pan fry until juices run clear. Assemble the burgers buns with the patties, lettuce, tomato, onion and top with yogurt mixture. Goes well with steak fries.


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