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Fine Cooking for Chobani

Grilled Lamb Burgers with Avocado Yogurt Sauce

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Serves 4

  • by from Fine Cooking
    Issue 136

Flavored with fresh mint and cilantro, Chobani Greek Yogurt makes these burgers extra-juicy. The same yogurt-herb mixture combined with ripe avocadoThe avocado-yogurt sauce also makes an extraordinary topping (which is also a great dip for vegetables or grilled shrimp).

  • Vegetable oil for the grill
  • 1 cup Chobani Whole Milk Plain Greek Yogurt
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup chopped fresh mint
  • 2 Tbs. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 large egg
  • 1 lb. ground lamb
  • 1 ripe Hass avocado, quartered and peeled
  • 1 Tbs. fresh lemon juice
  • 4 small poppy seed or other buns, halved
  • 4 tomato slices

Prepare a medium-high (400°F to 475°F) grill fire. Brush clean and oil the grate.

In a medium bowl, whisk together the yogurt, cilantro, mint, mustard, 1 tsp. salt, and 1 tsp. pepper. Transfer half of the mixture to a food processor. Add the egg to the remaining yogurt mixture and whisk to combine. Add the lamb and mix with your hands until well combined. With clean, wet hands, make four 4-inchwide patties. Press your thumb in the middle of each to create an indent for even grilling.

Add the avocado and lemon juice to the mixture in the food processor and process until smooth. Transfer to a serving bowl.

Grill the burgers until just cooked through, about 4 minutes per side. Meanwhile, grill the buns, cut sides down, until toasted, about 1 minute.

Assemble the burgers with the buns, tomato slices, and sauce, and serve.

Photo: Scott Phillips

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