Lamb Burgers with Mint & Parsley Ranch Dressing

Lamb Burgers with Mint & Parsley Ranch Dressing
  • 4Servings


  • 1 1/2 pounds ground lamb
  • Salt and pepper
  • 1/2 cup fresh ricotta
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons EVOO
  • 4 large cloves garlic, grated or chopped
  • 1 teaspoon (about 1/3 palmful) ground cumin
  • 1 cup (loosely packed) flat-leaf parsley leaves
  • 1 cup (loosely packed) fresh mint leaves
  • 2 large shallots, chopped
  • 1 cup plain Greek yogurt
  • 1 tablespoon white balsamic vinegar
  • Lettuce, sliced tomato and onion
  • 4 brioche rolls, split and toasted


Heat a cast-iron skillet or griddle pan over medium-high.

In a medium bowl, season the lamb with salt and pepper. Mix in the ricotta, rosemary, thyme, 1 tbsp. EVOO, and the garlic and cumin. Form into 4 patties, thinner in the centers for even cooking. Add to the skillet and cook, turning occasionally, about 8 minutes for medium (pink centers) and 10 minutes for medium-well.

In a food processor, finely chop the parsley, mint and shallots. Transfer to a bowl. Mix in 1 tbsp. EVOO, and the yogurt and vinegar; season the dressing.

Pile the lettuce, tomato and onion on the roll bottoms; top with the burgers. Slather the roll tops with lots of dressing and place on top of the burgers.