Lamb Burgers with Cilantro-Yogurt Sauce Recipe

Similar recipes: Lamb

Ingredients:

1 pound pancetta,sliced
1/4 inch thick,1 cup fresh 1/2-inch bread cubes
1/3 cup whole milk
2 pounds ground beef chuck
3 tablespoons minced garlic
1 tablespoon crushed red pepper
1 tablespoon chopped thyme
1 tablespoon chopped rosemary
Kosher salt and freshly ground pepper
3 tablespoons red wine vinegar
3 tablespoons water
2 teaspoons sugar
1/4 teaspoon cayenne pepper
1 red onion,thinly sliced
1 cup ketchup
3 tablespoons freshly grated horseradish or drained prepared horseradish
Boston lettuce leaves
6 crusty sourdough rolls or kaiser rolls,split and lightly toasted

Directions:

Lay the pancetta slices in a single layer on a baking sheet lined with plastic wrap and freeze until firm, about 25 minutes.Finely chop the pancetta and transfer to a food processor.Pulse until minced. In a small bowl,soak the bread cubes in the milk for 5 minutes.In a large bowl, combine the ground chuck,garlic,crushed red pepper,thyme,rosemary and 1/2 teaspoon each of salt and pepper.Add the pancetta and bread and mix gently with your hands. Form into 6 burgers using Burger Mate,cover with plastic wrap and refrigerate.

In a small saucepan,combine the vinegar,water,sugar,cayenne and a pinch of salt and boil to dissolve the sugar.Remove from the heat,add the onion and let cool.Light a grill. In a small bowl,combine the ketchup and grated horseradish and season with salt.Grill the pancetta-beef burgers over a hot fire until they are just cooked through,about 4 minutes per side. Put a lettuce leaf on the bottom half of each sourdough roll and top each with a burger. Spoon the pickled red onions onto the burgers and cover with the horseradish ketchup. Close the sandwiches and serve.