Lamb and Zucchini Burgers with Yogurt and Arugula Recipe - Los Angeles Times
Zucchini adds moisture to lamb burgers topped with yogurt and cold, crunchy arugula.
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Ingredients
- 1 medium zucchini
- Kosher salt
- 1 pound ground lamb
- 1/4 cup finely chopped cilantro leaves
- 1/4 cup finely chopped flat-leaf parsley
- 2 scallions, trimmed and thinly sliced
- 3 garlic cloves, left whole
- 1 lemon
- 1/2 cup plain Greek yogurt
- 5 tablespoons everyday olive oil
- 4 slices (1/2-inch-thick) ciabatta or ciabatta rolls
- 4 cups packed baby arugula
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