Recipe: Lamburgers

 Lamburgers 
A good burger is a wondrous thing and everybody seems to have their own idea of what it is that makes a perfect burger. Good meat is a given, as is the preferred temperature -- medium rare, well done etc.. For some it involves a topping of bacon or blue cheese or just classic tomato, onion and lettuce.
So, far be it from me to make any claims for this burger, other than to say that you might want to try it for a change. I’ve grilled these up on holidays and seen them be more popular than their beef counterparts.
They’re inspired by Indian cooking and are based simply on the wonderful affinity that cumin and coriander have for lamb.
I don’t usually bother with a topping other than mayonnaise but I have sometimes added a dollop of mint and cucumber raita or some sliced fresh mango.

Serves 4.

6 tablespoons plain yogurt
2 teaspoons ground cumin seed
2 teaspoons ground coriander seed
1 teaspoon salt
1/4 teaspoon cayenne
2 pounds ground lamb

Combine yogurt, cumin, coriander, salt and cayenne. Add to lamb and mix well.
Form into patties and grill to taste.

1 comment

  • r0y

    r0y

    I'm going to try this mix this week and see how it goes. Sometimes, I'll mix in some lean ground beef with ground lamb, because there are some really strange people out there who (believe it or not) don't like the taste of lamb! (I know, I can't believe it, either). I might add a bit of my custom curry, or take out the cayenne "kick" and add golden raisins and sliced (or chopped) almonds, to sweeten it up (rather than a slice of mango). Top that with some avocado and grilled onions, maybe guyere cheese (smoked, Switzerland style). Cooking is an Art; baking is a science.

    I'm going to try this mix this week and see how it goes. Sometimes, I'll mix in some lean ground beef with ground lamb, because there are some really strange people out there who (believe it or not) don't like the taste of lamb! (I know, I can't believe it, either).

    I might add a bit of my custom curry, or take out the cayenne "kick" and add golden raisins and sliced (or chopped) almonds, to sweeten it up (rather than a slice of mango). Top that with some avocado and grilled onions, maybe guyere cheese (smoked, Switzerland style).

    Cooking is an Art; baking is a science.

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