Lambtastic: Spiced Lamb Burgers, July Colorado Proud Recipe of the Month

Colorado's lamb industry is a point of immense pride for the Centennial State, which consistently ranks among the top producers in the nation. This reputation is built on a tradition of high-altitude grazing, where sheep roam across vast, rugged meadows and free-range pastures.

This unique environment does more than just provide a scenic backdrop; the diverse diet of mountain grasses and herbs, combined with the lean muscle development from navigating the terrain, results in meat that is famously tender and uniquely flavorful. Colorado continues to lead the way in sustainable ranching practices, ensuring that "Colorado Lamb" remains a premium mark of quality found on the menus of the world's finest restaurants.

When those long summer days finally give way to a cool, breezy evening, there is nothing quite like the sizzle of a lamb burger on the grill to capture the season. Imagine a thick, juicy patty seasoned with a Merguez mix, topped with a dollop of tangy yogurt sauce that melts just slightly from the residual heat. New to Merguez? This signature North African spice blend features a fiery, earthy flavor profile driven by toasted cumin, coriander, fennel, and cayenne combined with the red color of paprika. Enjoy this dish on your next outdoor adventure, under a canopy of stars. As you take in the savory aroma of the grill mingling with the scent of pine and dry summer air, this lamb burger isn't just a meal-it's a definitive Colorado experience.

Ready to bring these fresh flavors home? Check out our Farm Fresh Directory to find a farmer's market right in your neighborhood. You can also explore Colorado Proud to meet the local growers and makers behind your food-and don't forget to spot the Colorado Proud logo at the grocery store to keep supporting and eating local.

Shared by Colorado Spice Company

Yield: 6 servings
Prep time: 10 minutes
Cook time: to safe internal temperature

Ingredients

Burger mixture:

Optional for serving:

• Pita bread or hamburger buns
• caramelized onions
• Roasted potatoes

Herby yogurt sauce:

• ½ cup (or more) of plain yogurt, we suggest Noosa Yoghurt
• 1tbs (or more) of finely chopped herbs (look for local rosemary, thyme, cilantro, oregano at your local farmers market)
• Salt and Pepper to taste

Directions

1. Mix 1.5 pounds of ground lamb, one packet of Colorado Spice Merguez Seasoning, one egg, and one tablespoon of plain yogurt. Gently combine all the ingredients in a large mixing bowl and mix thoroughly.
2. To make the herby yogurt sauce, finely chop green leafy herbs and combine with Greek yogurt. You can make this recipe based on your own preferences, but you can start with one tablespoon of chopped herbs to ½ a cup of yogurt. You can use parsley, cilantro, mint, chives, dill, or a mixture thereof. Add salt and pepper to taste.
3. Shape the meat mixture into four patties, each about a quarter inch thick. You may also want to brush each side of the burger with olive oil to avoid sticking while cooking.
4. Over medium heat, grill each side of the burgers for 4-5 minutes per side. This should result in medium rare burgers, cooked to an internal temperature of 160° Fahrenheit. Cook longer if you prefer a more well-done burger. No grill? You can pan fry the patties in the same fashion.
5. Serve burgers on a toasted burger bun, or inside a pita. Top with caramelized onions and herby yogurt sauce.
6. Serve alongside Merguez seasoned roasted potatoes and enjoy!

Pairing Perfection

To pair your Colorado lamb with Colorado wine, may we suggest a Zweigelt from Blanchard Family Wines. The Colorado Zweigelt from the Grand Valley in Palisade is sure to tickle your tastebuds. This Austrian varietal thrives in the high desert climate of Colorado and is the perfect summer sipper for something that wants a bright, fruity, red wine.

Make it fancy without the booze, with this non-alcoholic mocktail. The Colorado Rocky Mountain Bramble blends the tart sweetness of Western Slope fruit with the refreshing bite of Colorado-crafted ginger beer, balanced by earthy rosemary to complement the savory seasoning of the lamb.

You will need:

Directions:

1. To make it start by muddling: in the bottom of a sturdy glass, add the fresh berries, 2-3 individual rosemary needles, and the honey simple syrup. Muddle gently to release the juices and the fragrant rosemary oils without pulverizing the herbs.
2. Shake or Stir: Add the fresh lime juice, fill the glass with ice, and give it a solid stir to combine the flavors.
3. Top & Refresh: Top the glass off with chilled OliKo Ginger Beer (for a spicy, fiery kick that cuts through the lamb fat) or Rocky Mountain Soda (for a smoother, fruitier vibe).
4. Garnish: Slap a fresh rosemary sprig against your wrist to release the aromatics, and drop it into the glass as a garnish.

Visit ColoradoProud.com for more recipes.