Lamb Burger with Cucumber Ghost Curry Sauce Recipe
2 1/2 cups sauce and 4 to 8 burgers depending on size
Active Prep: 15 min
Cook: 15 min
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)
- 3 Tbsp. Ghost Pepper Curry Powder*
- pinch of salt and pepper
For the burger:
- 1 1/2 lbs. ground lamb
- 1/2 lb. ground beef
- 2 Tbsp. Freeze Dried Shallots
- 2 Tbsp. Coastal Cali Fennel Pollen Rub
- 2 tsp. tamari (or soy sauce)
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*Adjust Ghost Pepper Curry Powder depending on desired heat level. This sauce gets hotter the longer it sits.
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.
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.
Federal Bar & Grill, Savory Spice—Platte St/Denver, CO customer