Name: Lamb Burger with Chermoula Yogurt Sauce
Yield: 4
Ingredients: 1 pound ground lamb; ½ cup onion, small dice; ½ cup roughly chopped parsley; ½ cup roughly chopped cilantro; 1 Tbsp Pasha blend; 2 tsp Smoked Salt; ½ tsp ground black pepper; oil for cooking the burgers; 4 sesame seed buns; arugula, tomato slices, half-sour pickles for topping; Mousa Chermoula Yogurt Sauce (see below); 1 Tbsp Mousa blend; 7 oz Greek yogurt (200 g); ½ cup mayonnaise (100 g); 1 lemon, zested and juiced (2 tsp zest, 2 Tbsp juice); 3 Tbsp olive oil (45 g); 3 Tbsp water (45 g); ½ tsp fine sea salt

Pasha adds bold Eastern Mediterranean character and subtle floral aroma—ideal for lamb burgers with feta or yogurt sauce. Featuring Urfa chili, sumac, oregano, and nigella, this blend brings warmth and tangy earthiness with just the right amount of complexity. We fold parsley and cilantro directly into the lamb patty for herbaceous freshness in every bite. Topped with our Mousa Chermoula Yogurt Sauce, arugula, tomato, and half-sour pickles on a sesame seed bun, every bite hits all the notes: char, cool, bright, and rich.

Lamb Burger with Chermoula Yogurt Sauce

Author: Helen Park
Servings: 4
Category: Main Dish

Ingredients

1 pound ground lamb
½ cup onion, small dice
½ cup roughly chopped parsley
½ cup roughly chopped cilantro
1 Tbsp Pasha blend
2 tsp Smoked Salt
½ tsp ground black pepper
oil for cooking the burgers
4 sesame seed buns
arugula, tomato slices, half-sour pickles for topping
Mousa Chermoula Yogurt Sauce (see below)
1 Tbsp Mousa blend
7 oz Greek yogurt (200 g)
½ cup mayonnaise (100 g)
1 lemon, zested and juiced (2 tsp zest, 2 Tbsp juice)
3 Tbsp olive oil (45 g)
3 Tbsp water (45 g)
½ tsp fine sea salt

Directions

Make the Chermoula Yogurt Sauce: In a bowl, whisk together all ingredients until smooth. Set aside or refrigerate until ready to use.
Form and season patties: Gently fold together the lamb, onion, herbs, Pasha, Smoked Salt, and black pepper until just combined. Do not overmix—keeping it light will result in a more tender, juicy patty. Divide mixture into four equal portions and form into wide, thin patties (about 5–6 inches).
Cook the burgers: Heat a cast-iron or heavy skillet over medium-high heat and add oil to coat the pan. Cook patties for 3–4 minutes per side, until deeply browned on the outside and slightly pink inside. Remove and set aside. Depending on pan size, cook in batches if needed.
Assemble: Toast buns if desired. Spread a generous spoonful of Chermoula Yogurt Sauce on each bun. Layer with lamb patties, arugula, tomato slices, and half-sour pickles. Serve warm.