SPICED LAMB BURGERS WITH SPRING SLAW

Spiced Lamb Burgers with Spring Slaw image

Provided by Anna Stockwell

Yield 4 servings

Number Of Ingredients 18

Yogurt sauce:
3/4 cup plain full-fat Greek yogurt
2 Tbsp. extra-virgin olive oil
1 tsp. finely grated lemon zest
3/4 tsp. kosher salt
1 small garlic clove, finely grated
Burgers and assembly:
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
2 tsp. kosher salt, divided
1 1/2 tsp. freshly ground black pepper, divided
1 1/2 lb. ground lamb
2 Tbsp. extra-virgin olive oil
1/2 bunch asparagus, peeled into ribbons
6 oz. sugar snap peas, thinly sliced on a diagonal
1/2 small red onion, thinly sliced
3 Tbsp. fresh lemon juice
4 potato rolls, lightly toasted

Steps:

Make the yogurt sauce:
Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
Make and assemble the burgers:
Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in batches if needed, cook patties until underside is browned, 5-6 minutes. Turn and cook until browned on other side, 4-5 minutes for medium-rare. Transfer to a plate and let rest 10 minutes.
Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
Generously spread yogurt sauce on cut sides of buns. Build each burger with a lamb patty and a mound of slaw. You will probably have extra slaw left over-serve it alongside.