Lamb Burger with Chermoula Yogurt Sauce

Name: Lamb Burger with Chermoula Yogurt Sauce
Yield: 4
Ingredients: 1 pound ground lamb; ½ cup onion, small dice; ½ cup roughly chopped parsley; ½ cup roughly chopped cilantro; 1 Tbsp Pasha blend; 2 tsp Smoked Salt; ½ tsp ground black pepper; oil for cooking the burgers; 4 sesame seed buns; arugula, tomato slices, half-sour pickles for topping; Mousa Chermoula Yogurt Sauce (see below); 1 Tbsp Mousa blend; 7 oz Greek yogurt (200 g); ½ cup mayonnaise (100 g); 1 lemon, zested and juiced (2 tsp zest, 2 Tbsp juice); 3 Tbsp olive oil (45 g); 3 Tbsp water (45 g); ½ tsp fine sea salt

Pasha adds bold Eastern Mediterranean character and subtle floral aroma—ideal for lamb burgers with feta or yogurt sauce. Featuring Urfa chili, sumac, oregano, and nigella, this blend brings warmth and tangy earthiness with just the right amount of complexity. We fold parsley and cilantro directly into the lamb patty for herbaceous freshness in every bite. Topped with our Mousa Chermoula Yogurt Sauce, arugula, tomato, and half-sour pickles on a sesame seed bun, every bite hits all the notes: char, cool, bright, and rich.

Lamb Burger with Chermoula Yogurt Sauce

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Servings/Yield

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Ingredients

For the Burgers:

1 pound ground lamb
½ cup onion, small dice
½ cup roughly chopped parsley
½ cup roughly chopped cilantro
1 Tbsp Pasha blend
2 tsp Smoked Salt
½ tsp ground black pepper
oil for cooking the burgers
4 sesame seed buns
arugula, tomato slices, half-sour pickles for topping
Mousa Chermoula Yogurt Sauce (see below)

For the Mousa Chermoula Yogurt Sauce:

1 Tbsp Mousa blend
7 oz Greek yogurt (200 g)
½ cup mayonnaise (100 g)
1 lemon, zested and juiced (2 tsp zest, 2 Tbsp juice)
3 Tbsp olive oil (45 g)
3 Tbsp water (45 g)
½ tsp fine sea salt

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Directions

Make the Chermoula Yogurt Sauce: In a bowl, whisk together all ingredients until smooth. Set aside or refrigerate until ready to use.
Form and season patties: Gently fold together the lamb, onion, herbs, Pasha, Smoked Salt, and black pepper until just combined. Do not overmix—keeping it light will result in a more tender, juicy patty. Divide mixture into four equal portions and form into wide, thin patties (about 5–6 inches).
Cook the burgers: Heat a cast-iron or heavy skillet over medium-high heat and add oil to coat the pan. Cook patties for 3–4 minutes per side, until deeply browned on the outside and slightly pink inside. Remove and set aside. Depending on pan size, cook in batches if needed.
Assemble: Toast buns if desired. Spread a generous spoonful of Chermoula Yogurt Sauce on each bun. Layer with lamb patties, arugula, tomato slices, and half-sour pickles. Serve warm.

Recipe Note

Recipe Notes:

To grill the patties instead of pan-searing, preheat your grill to medium-high and brush the grates with oil to prevent sticking. Place seasoned patties directly on the grill and cook for 3–4 minutes per side, or until well seared and cooked to your desired doneness.

This Chermoula yogurt can be made ahead and kept for up to 1 month.

This sauce is best made in advance, giving the spices time to hydrate and bloom for deeper flavor.

The Greek yogurt quantity of 7oz is 1 retail cup of yogurt (Fage was used for this recipe) but you can substitute 7-8oz of your favorite Greek yogurt, adjusting for consistency if needed.

The sauce will thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.

Questions? Contact helen@laboiteny.com.

Lamb Burger with Chermoula Yogurt Sauce

Lamb Burger with Chermoula Yogurt Sauce

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Servings/Yield