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Spiced Lamb Burgers with Spring Slaw

Name: Spiced Lamb Burgers with Spring Slaw
Cuisine: middle_eastern
Ingredients: 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; 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

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Ingredients

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directions

1.
Whisk yogurt, oil, lemon zest, salt, and garlic in a medium bowl until combined.
2.
Do Ahead: Yogurt sauce can be made 1 day ahead. Cover and chill.
3.
Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
4.
Shape lamb into 4 patties about 3/4" thick. Season with spice mixture on both sides.
5.
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.
6.
Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
7.
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.

Recipes sourced from Epicurious.com.

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