Cooking Light JULY 2010
1/20/2013 11:33:27 AM
Boneless Lamb Shoulder, 1 Lbs
Olive Oil, 2 Tbls
Onion, 1 Med
Shallots, 1 Large
Garlic, 2 Cloves
Cumin, 3/4 Tsp
Coriander, 3/4 Tsp
Cardamom, 1/4 Tsp
Mustard, 1/4 Tsp
Turmeric, 1/4 Tsp
Red Pepper, 1/8 Tsp
Nutmeg, 1 Dash
Kosher Salt, 3/4 Tsp
Red Bell Peppers, 2 Med
Low-Fat Greek-Style Plain Yogurt, 1/2 Cup 2%
Lemon Juice, 1 Tbls
Black Pepper, 1/4 Tsp
Hamburger Buns, 4 (1 1/2-Oz)
Trim and cut lamb into 1-inch pieces
Finely chop onion, shallots, and mint
Toast hamburger buns
Tear up radicchio
To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled.
Assemble grinder just before grinding.
Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece.
Freeze 15 minutes or until meat is firm but not frozen.
Combine lamb and 1 Tbls oil in large bowl; toss to combine.
Pass lamb through meat grinder completely.
Immediately pass meat through grinder a second time.
Cover and chill.
Heat the remaining 1 Tbls oil in a medium nonstick skillet over medium heat.
Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently.
Stir in 1 1/2 Tbls garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute.
Remove from heat; cool to room temperature.
Combine lamb mixture, onion mixture, 1 Tbls mint, and 1/4 tsp salt.
Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
Press a nickel-sized indentation in the center of each patty.
Cover and chill until ready to grill.
Cut bell peppers in half lengthwise; discard seeds and membranes.
Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil 9 minutes or until blackened.
Place in a zip-top plastic bag; seal.
Let stand 10 minutes.
Peel and cut each pepper portion in half.
Preheat grill to medium-high heat.
Combine remaining 1 1/2 tsp garlic, remaining 1 Tbls mint, yogurt, juice, 1/4 tsp salt, and 1/8 tsp black pepper in a medium bowl.
Sprinkle patties evenly with remaining 1/4 tsp salt and remaining 1/8 tsp black pepper.
Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear.
Carefully turn patties; grill 3 minutes or until desired degree of doneness.
Place 1 patty on bottom half of each bun; top each serving with 2 Tbls yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.
Back to Recipes |
Print this Recipe |