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  • 1/3 cup pine nuts
  • 1 pound ground lamb
  • 1 egg
  • 1/3 cup golden raisins
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ciabatta rolls
  • Arugula
  • Tomatoes, sliced
  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, peeled and diced
  • 2 1/2 tablespoons fresh mint, chopped
  • 1/2 tablespoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • Pinch kosher salt


  1. In a skillet over medium heat, toast pine nuts until golden.
  2. In a large bowl, combine pine nuts, lamb, egg, raisins, onions, garlic, salt and pepper. Mix well.
  3. Divide mixture into 4 equal parts. With your hands, create 4 burger-size patties
  4. Place  burgers on a nonstick griddle or skillet over medium heat. Sear 4 minutes. With a spatula, flip  burgers and cook an additional 4 minutes for a medium to medium-well burger. For a medium-rare burger, cook  burgers 3 minutes on each side.
  5. Slice ciabatta rolls in half. Toast buns in a toaster or under the broiler until golden.
  6. For  mint sauce: Combine all ingredients in a bowl and mix well.
  7. Place a lamb burger on a ciabatta bun and spoon mint yogurt sauce on top. Add a few arugula leaves and slices of tomato if desired.
Recipe by Meredith Steele of In Sock Monkey Slippers

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The recipe was originally published as Raisin Lamb Burgers with Mint Yogurt Sauce on

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