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Cooking Light JULY 2010
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Category
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Entrée
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Chef
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cookinglight.com
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Contributor
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Jeremiah
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Last Update
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1/20/2013 11:33:27 AM
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Prep Time
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90
min
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Cook Time
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15
min
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Serves
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6
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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)
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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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