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Test Kitchen Approved

Lamb Burger with Cucumber Ghost Curry Sauce

Recipe By Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer


6 servings

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer

Not your average burger! Flavorful lamb paired with a spicy and savory cucumber sauce.

Serving Suggestions

Serve burgers between pita wedges topped with fresh chopped mint, tomatoes and red onions, and drizzle with curry sauce. Use leftover sauce in any other dish where you'd use tzatziki.

Recipe Notes

*Adjust Ghost Pepper Chile Powder depending on desired heat level. This sauce gets hotter the longer it sits.


For the sauce:

1 large cucumber

1 1/2 cups mayonnaise

1/2 cup plain yogurt

3 Tbsp. rice wine vinegar

2 Tbsp. tamari (or soy sauce)

For the burger:

1 1/2 lbs. ground lamb

1/2 lb. ground beef

2 tsp. tamari (or soy sauce)

Savory Spice ingredients in this recipe

  • Vietnamese Sweet Lemon Curry

    The Vietnamese were introduced to curry by the people of India, and the influence of traditional yellow curry is apparent in this blend. However, b...

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  • Ghost Pepper (Bhut Jolokia) Chile Powder

    Yes, it’s the real deal. Confirmed by the Guinness Book of World Records in 2007 as the hottest pepper in the world, the Ghost Chile Peper (Bhut Jo...

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  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Freeze Dried Shallots

    Freeze Dried Shallots are a frequent addition to many soup and sauce recipes because of their unique onion & garlic flavor. Commonly used in Fr...

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  • Coastal Cali Fennel Pollen Rub

    Fennel grows wild all over the California coast. The pollen from the plant is prized for its bold, yet delicate fennel flavor. Our homage to this u...

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For sauce: Cut cucumber in half. Dice one half (with skins and seeds) and add it to a blender or small food processor with a pinch of salt and 1 Tbsp. water. Puree until smooth, then strain through a fine sieve to capture juice. Discard solids and pour juice into a medium bowl. Peel, seed and small dice the other half of the cucumber and add it to cucumber juice. Add the rest of the sauce ingredients to the cucumbers and stir to combine. Cover and refrigerate until ready to serve.

For burger: Combine all ingredients except tamari in a medium bowl and use hands to mix well. Form into 4 large or 8 small patties. Drizzle each patty with tamari and set aside while grill heats up. Preheat grill to medium-high. Place patties with the tamari side down on the grill and cook to desired doneness, turning only once.