We took a NY Times recipe, changed it a tad and have spent the last couple of dinners satisfying the hankering for lamb burgers. We’d never made lamb burgers before – but everything thankfully went according to plan. We made them on a pan – this worked out really well since lamb has more fat than say, turkey and so harder to burn/char too much on the pan.
Here’s what we used:
- 1 1/2 lb of ground lamb*
- 1 large onion – minced up by food processor/hand
- 1 jalapeno pepper, seeded and chopped finely
- 1 tablespoon ground cumin powder
- 1 tablespoon ground coriander powder
- 1/2 teaspoon turmeric powder
- Salt and black pepper to taste
- Garnish: chopped red peppers, scallions, shredded carrots, tomatoes and greens
- Extra virgin olive oil to cook on the stove top
* (The original recipe asked for boneless lamb shoulder, cut into pieces and then used a food processor to grind it. We used up a gift certificate we had for Whole Foods)
Here’s what we did:
- Mix the ground lamb, finely chopped onions in a bowl with the jalapeno pepper and the spices, including the salt and pepper. Mix, handling the meat as little as possible, until combined. Without compressing the meat too much, shape it into burgers. With this much lamb, we made 12 medium sized burgers
- To cook on the stove top, heat the olive oil and add the patties gently. Let them cook undisturbed for 2-3 minutes.Gently flip over and let them cook for another 2-3 minutes. Check if done – if not, you might want to cook a little bit more on each side until done. We cooked them until we had just a bit of pink inside
- Garnish as suggested – or go crazy!