Sunday, August 26, 2012

Spicy Lamb Burger

Think of this recipe as a more refined, Moroccan-tinged, companion to my Spiced Turkey Burger. The fattier lamb can stand up to aggressive seasoning, so I use generous amounts of garlic, cumin, cinnamon, and dried mint to ground the recipe in North Africa, and add ginger, coriander and cardamom to bring it back to India. It’s a perfect exemplar of how I blend various ad hoc flavours and culinary influences into my own, personal, multi-culti offering.


For the burgers: 
1 small Red Onion (quartered)
6 cloves Garlic
2-inch piece Ginger (peeled)
2 tbsp dried Mint
2 tbsp ground Coriander
1 tsp ground Cumin
2 tsp Cinnamon
½ tsp ground Cardamom
½ tsp freshly ground Black Pepper
1 tsp Chilli powder
Salt (to taste)
2 lbs [1 kg] ground Lamb

1 tbsp vegetable oil
8 oz [225 gms] Feta cheese (crumbled)
8 round buns (cut in half and lightly toasted)
  1. Put onion, garlic, and ginger in a food processor and grind to a smooth paste. Transfer paste to a large mixing bowl, add remaining burger ingredients, and mix well. Form meat mixture into eight patties, cover with plastic wrap and let sit for 30-45 mins. You can make the patties up to a day in advance and store in the fridge. 
  2. Heat vegetable oil in a grill-pan or heavy skillet. Add lamb patties and sear on each side for about 4 mins. Alternately, you can also grill the patties over direct heat on a gas or charcoal grill. 
  3. Set the broiler in the oven to medium. Sprinkle a generous amount of crumbled feta cheese on each burger and cook in the top rack of the oven for 2 mins, or until the cheese starts to melt. 
  4. Place burger on a toasted bun and serve immediately.

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