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Friday, July 11, 2014

Spicy Lamb Burgers

Paul Gauguin - La bergère bretonne.jpg
"Paul Gauguin - La bergère bretonne" by Paul Gauguin - Sotheby's (not for sale, only as a reference). Licensed under Public domain via Wikimedia Commons.

Lamb is one of my favorite meats, which is pretty obvious  if you look at recipes posted on this blog (like lamb espresso, Scotch broth, or a lamb-lentil stew). Most Americans do not share my love of lamb; yearly consumption is so small it barely shows up next to other meats. Hey, that doesn't deter me! I'll keep posting my favorite lamb recipes for you few "dyed in the wool" lamb lovers (yes, pun intended).

Ground lamb is often fairly fatty. If you grind it yourself, you can get a leaner mix. The added fat does add to the unctousness of the burgers, however.

Spicy Lamb Burgers
(serves 4)

1 pound ground lamb
¼ cup panko bread crumbs
2 Tablespoons dried minced onion
2 cloves garlic, minced
1 serrano or other hot green chile, minced
¼ cup minced parsley or cilantro
1 Tablespoon grated fresh ginger
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne
½ teaspoon ground cumin

Combine everything in a bowl and mix thoroughly with your hands. Form into 4 burgers. Let rest for 10 minutes - use this time to get your grill smokin' hot. Grill or sear in a very hot cast-iron pan until done to your liking. I wouldn't go past medium and medium-rare is even better. For medium-rare, 4 minutes per side will be enough if you use a very hot grill or pan.

Though very much mixing up ethnic origins, this burger(Pakistani) is delicious with Romesco Sauce (Spanish).

Adapted from The Barbecue Bible by Steve Raichlen, Workman Publishing Company, Inc, 1998.

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