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


Make the yogurt sauce:

  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.

Make and assemble the burgers:

  1. Mix paprika, cayenne, 1 1/2 tsp. salt, and 1 tsp. black pepper in a small bowl.
  2. Shape lamb into 4 patties about 3/4″ thick. Season with spice mixture on both sides.
  3. 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.
  4. Meanwhile, toss asparagus, snap peas, onion, lemon juice, and remaining 1/2 tsp. salt and 1/2 tsp. pepper in a medium bowl.
  5. 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.

Originally published in