Chef’s Tip: Use your thumb to make a 1/2-inch indentation in the tops of the burgers to keep them from forming into meatballs during cooking. Or poke the raw patties a few times with a skewer. The buns can be made a couple of days in advance and also be used for sandwiches.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt, plus few pinches
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1 lb ground lamb
  • 2 garlic cloves, minced
  • 1 tsp cumin powder
  • 1 tsp dried thyme or oregano
  • Few pinches black pepper
  • 2 tbsp Dijon mustard
  • 1 cup sauerkraut
  • 2 cups baby spinach or baby kale

Directions

  1. Preheat oven to 400˚F. Lightly grease a baking sheet and sprinkle with flour.
  2. Combine flours, baking soda, and ½ tsp salt in a large bowl and form a well in the center. Whisk egg and buttermilk and pour into well. Gently mix until dough just holds together; it shouldn’t be too moist or sticky.
  3. Create 4 palm-size buns and place on baking sheet. Press down gently to slightly flatten buns; use a knife to cut a ¼-inch-deep X on the top of each bun.
  4. Bake for 35 minutes, or until buns sound hollow when tapped. Let cool; slice buns in half.
  5. Mix lamb, garlic, cumin, thyme, and pinches of salt and pepper. Form into 4 patties. Cook in a greased skillet over medium-high heat until cooked through (160°F), 4 to 5 minutes per side.
  6. Place burgers on 4 bun halves; top with mustard, sauerkraut, and greens. Cover with other bun halves.
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