Ingredients:

  • 1 lb ground lamb shoulder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • pinch salt

Instructions:

  1. In a large bowl, combine the ground lamb, salt, pepper, garlic powder, oregano, and cumin. Gently toss the spices into the meat with your hands or a fork until just combined; do not over-mix.
  2. Divide the mixture into 4 equal portions (approximately 4 oz each). Shape into discs about 3/4 inch thick and press a shallow indentation into the center of each patty.
  3. Heat olive oil in a skillet over medium-high heat until it shimmers.
  4. Place patties in the pan and cook for 3–4 minutes per side without moving them until a deep mahogany crust forms and the internal temperature reaches 145°F (63°C).
  5. Prepare the sauce by mixing Greek yogurt, lemon juice, minced garlic, chopped parsley, and a pinch of salt in a small bowl.