Ingredients
1-inch piece cucumber, peeled, halved, seeded, and thinly sliced
1 small garlic clove, minced
3 tablespoons low-fat Greek yogurt
1/2 teaspoon fresh lemon juice
1/4 pound ground lamb
1/4 teaspoon ground coriander
Coarse salt and ground pepper
1 teaspoon vegetable oil
1 hamburger bun, toasted
Preparation
In a small bowl, mix together cucumber, garlic, yogurt, and lemon juice; set yogurt sauce aside. Form lamb into about a 1/2-inch-thick patty. Sprinkle both sides with coriander and season with salt and pepper.
In a small skillet, heat oil over medium-high. Add lamb patty to skillet and cook 3 minutes. Flip and cook just until cooked through (a little pink in the center is fine), 2 to 3 minutes. Transfer patty to bun and top with yogurt sauce.
