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Lamb Burgers with Indian Spices and Yogurt-Mint Sauce
Cooking Light JULY 2010



Category Entrée
Chef cookinglight.com
Contributor Jeremiah
Last Update 1/20/2013 11:33:27 AM
Prep Time 90 min
Cook Time 15 min
Serves 6
Ingredients

arrow_right Boneless Lamb Shoulder, 1 Lbs
 arrow_right Olive Oil, 2 Tbls
 arrow_right Onion, 1 Med
 arrow_right Shallots, 1 Large
 arrow_right Garlic, 2 Cloves
 arrow_right Cumin, 3/4 Tsp
 arrow_right Coriander, 3/4 Tsp
 arrow_right Cardamom, 1/4 Tsp
 arrow_right Mustard, 1/4 Tsp
 arrow_right Turmeric, 1/4 Tsp
 arrow_right Red Pepper, 1/8 Tsp
 arrow_right Nutmeg, 1 Dash
 arrow_right Fresh Mint
 arrow_right Kosher Salt, 3/4 Tsp
 arrow_right Red Bell Peppers, 2 Med
 arrow_right Low-Fat Greek-Style Plain Yogurt, 1/2 Cup 2%
 arrow_right Lemon Juice, 1 Tbls
 arrow_right Black Pepper, 1/4 Tsp
 arrow_right Cooking Spray
 arrow_right Hamburger Buns, 4 (1 1/2-Oz)

Cooking Instructions

Preparation
 Trim and cut lamb into 1-inch pieces
 Finely chop onion, shallots, and mint
 Minced garlic
 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.
 
 Cooking
 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.
 Preheat broiler.
 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.
 Set aside.
 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.
 
 Serving
 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.


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