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Spiced Lamb Burgers

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Serves 4

  • by Bruce Weinstein, Mark Scarbrough from Fine Cooking
    Issue 117

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

  • 1-1/2 lb. ground lamb
  • 1 Tbs. plus 1/4 cup olive oil; more for the grill
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • Kosher salt and freshly ground black pepper
  • 1/4 cup packed fresh flat-leaf parsley
  • 1/4 cup packed fresh cilantro
  • 2 Tbs. packed fresh oregano
  • 1 Tbs. sherry vinegar
  • 1 small clove garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 2 6-inch pitas, halved and warmed
  • Sliced tomato, for serving
  • Plain Greek yogurt, for serving

Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.

Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.

Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.

Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.

Serving Suggestions

A rice salad studded with plenty of summery vegetables or a Cucumber and Herb Salad with Crumbled Feta would make a delicious accompaniment.

nutrition information (per serving):
Calories (kcal): 580; Fat (g): 41; Fat Calories (kcal): 360; Saturated Fat (g): 12; Protein (g): 32; Monounsaturated Fat (g): 22; Carbohydrates (g): 19; Polyunsaturated Fat (g): 3.5; Sodium (mg): 750; Cholesterol (mg): 115; Fiber (g): 2;

Photo: Scott Phillips

Very tasty; we love lamb. Careful, I grilled it too long. Combined it with parts of http://www.finecooking.com/recipes/grilled-greek-lamb-burgers.aspx using the pickled red onions and adding a bit of feta cheese. As previous reviewer, would be good to mix the herb mix with the Greek yogurt, I think.

Made this last night and my family loved it- even the kids thought it was a great change from burgers! The herb mixture makes it!

Loved! A nice way to jazz up a burger, love the combo of Mediterranean spice flavours. We mixed the topping paste into the Greek yoghurt and added some crumbled feta. Would make again!

Excellent recipe......the spices are great. My husband loves it.

I'm not a fan of lamb so I use ground beef and then add in a 1/4 lb or so of ground lamb for a light lamb flavor. I love the combination of spices!

The whole family agreed this was the best recipe I've tried in a while---fan-freakin-tastic! Served with a cucumber,dill,feta salad from this site---great pairing. Will definitely make these again.

Good Middle Eastern flavor. Will make again for certain, but will reduce the salt by a 1/4 teaspoon in the lamb mixture.

Easy and delicious!

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