Mediterranean Lamb Burgers (Lettuce Wraps) with Dill‑Cucumber Yogurt + Roasted Cauliflower
An elevated ‘burgers at home’ night with Mediterranean vibes: lamb patties seasoned with garlic and herbs, tucked into crisp lettuce leaves (or buns if you prefer) with a cool dill-cucumber yogurt sauce. Roasted cauliflower on the side turns sweet and nutty in the oven.
Back to full listIngredients
- Simple Truth® Natural Ground Lamb 1 lb $9.49 (sale) per lb
- Organic Cauliflower 1 lb (about 1 small head) $2.49/lb
- Organic Cucumber 1/2 cucumber, grated or finely chopped $1.69
- Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.49
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced (divided) $1.99 (3 ct)
- Plain Greek yogurt (or plain yogurt) 1/2 cup
- Lemon (optional but great) 1/2 lemon, juiced
- Olive oil 2 Tbsp
- Ground cumin (optional) 1/2 tsp
- Salt & black pepper to taste
- Romaine hearts or butter lettuce (for wraps) 6–8 large leaves $5.49 (romaine hearts, 12 oz) or $3.99 (butter lettuce, 1 ct)
Instructions
- Prep: Heat oven to 450°F. Cut cauliflower into bite-size florets. Line a sheet pan.
- Roast cauliflower (oven): Toss cauliflower with 1½ Tbsp olive oil, 1 clove minced garlic, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
- Make dill yogurt sauce: In a bowl, mix yogurt, grated/chopped cucumber, dill, remaining 1 clove garlic, lemon juice (if using), pinch of salt, and pepper. Let sit while you cook (it gets better).
- Mix & form patties: In a bowl, combine ground lamb, 3/4 tsp salt, lots of black pepper, and cumin (optional). Mix gently just until combined. Form 2 large patties (or 4 smaller).
- Cook patties (stove or grill): Heat a skillet over medium-high (or preheat grill). Add a drizzle of oil if using a skillet. Cook patties 3–5 minutes per side (depending on thickness) to desired doneness (160°F for well-done; many prefer lamb around 145–155°F). Rest 3 minutes.
- Serve: Wrap patties in crisp lettuce leaves (or buns) and spoon on dill yogurt sauce. Plate with roasted cauliflower.
Health notes: ~700–900 kcal/person (depends on bun vs. lettuce + sauce amount). High protein; cauliflower adds fiber; lamb is higher in saturated fat—balance with lots of veg.
Drink pairing: Washington: Chateau Ste. Michelle Columbia Valley Syrah (or any peppery Syrah) with lamb and roasted cauliflower.