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Recipe

Lamb Sausage Patties with Avocado Relish

By Pete Evans From Moveable Feast Season 2, Ep.4
Scott Phillips

Yield: Yields 12 patties and 2 cups relish

Servings: 6 to 12 as an appetizer

Ingredients

For the avocado relish

  • 2 firm, ripe Hass avocados, peeled, seeded, and cut into 1/2-inch dice
  • 1/3 cup seeded and finely chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 large lemon, grated to yield 1 Tbs. zest and squeezed to yield 3 Tbs. juice
  • 2 tsp. seeded and finely chopped jalepeño
  • 2 tsp. seeded and finely chopped Fresno chile
  • 1 tsp. seeded and finely chopped serrano chile
  • Kosher salt and freshly ground black pepper

For the lamb sausage patties

  • 1 dried ancho chile
  • 1 dried chile de árbol
  • 1 dried guajillo chile
  • 1 lb. ground lamb, preferably pasture raised
  • 2 Tbs. coarsely chopped fresh cilantro
  • 1 Tbs. coarsely chopped fresh oregano
  • 2 medium cloves garlic, minced
  • 1 medium lemon, grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
  • 1 tsp. ground cumin
  • Kosher salt and freshly ground pepper
  • Lemon wedges, for serving

Preparation

Make the avocado relish

  • In a large bowl, combine the avocados, bell pepper, onion, cilantro, lemon zest and juice, and the chiles. Season to taste with salt and pepper and set aside.

Cook the lamb patties

  • Heat a 10-inch skillet over medium-high heat. Add the ancho, chile de árbol, and guajillo chiles and toast, turning occasionally, until fragrant and the skins have darkened, about 2 minutes. Set aside until cool enough to handle. Remove the stems, transfer the chiles to a spice grinder, and grind to a powder.
  • In a large bowl, combine the lamb, cilantro, oregano, garlic, lemon zest and juice, cumin, ground chiles, 1 tsp. salt, and 1/4 tsp. pepper. Mix well with your hands and form into twelve 1/2-inch-thick patties.
  • Heat a gas or charcoal grill to medium-high heat (400°F to 475°F). Clean and oil the grate. Grill the patties, flipping once, until just cooked through, about 4 minutes total. Let the lamb patties rest a few minutes and serve topped with the avocado relish and lemon wedges on the side.

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