Middle Eastern Lamb Burgers
Another try at a new take on a burger. They are always popular and ever so tasty. This was surprisingly good. I am a loaded burger kind of gal. (everything but mustard) I need mayo, tomatoes, pickles and onions(I just do.), and am happy to add everything else. (just not mustard lol) I am finding that there is life beyond those toppings. This burger is very flavorful. I was even happy with just the relish as a condiment. It needs a lot of the relish to help keep it moist, but YUM! Everyone wolfed theirs down. I did make 2 small deviations: 1) they were cooked in a skillet inside not on a grill. 2) I did not grind my own coriander seeds. The salad was a bit of a miss for me. I improvised a dressing using the rest of the yogurt I had with some lemon, Dijon, salt and chives. The burger is a keeper!
Middle Eastern Lamb Burgers
1 lb ground lamb
1/4 c minced white onion
1 medium garlic clove,minced
2 T finely chopped fresh Italian parsley leaves
2 t finely chopped fresh mint leaves
1 t kosher salt
1/2 t cayenne pepper
1/2 t freshly ground black pepper
4 burger buns or ciabatta bread cut in half
Cucumber and Cumin Yogurt Relish
Combine all of the ingredients except the bread and relish in a
large bowl and mix until evenly incorporated. Form into 4 patties.
Heat a grill pan or outdoor grill to medium (about 350F to 450F). Once
the grill is hot, cook the burgers about 10 minutes per side, or until
the juices run clear and the patties are firm to the touch.
Place the lamb burgers on the buns, top with relish, and serve.
Beverage pairing: Green Point Shiraz, Australia. The spice and black
pepper in the wine merge wonderfully with the flavors of these burgers,
while the blackberry and plum notes refresh the mouth.
Cucumber and Cumin Yogurt Relish Recipe
By Regan Burns
INGREDIENTS
6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
1 1/2 teaspoons kosher salt
1/4 cup Greek-style yogurt or sour cream
2 tablespoons white wine or red wine vinegar
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
2 teaspoons granulated sugar
1 teaspoon whole coriander seed, crushed to a powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
INSTRUCTIONS
Cut cleaned cucumbers into small dice and place in a colander set over
a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to
coat. Weight down cucumbers by setting a plate on top, and let drain
for 10 minutes. Occasionally press down on the plate to extract excess
water.
Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander,
cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing bowl,
stirring until evenly combined.
Blot cucumbers with paper towels, add to yogurt mixture, and stir to
combine. Taste and adjust seasoning as desired.
Middle Eastern Lamb Burgers
1 lb ground lamb
1/4 c minced white onion
1 medium garlic clove,minced
2 T finely chopped fresh Italian parsley leaves
2 t finely chopped fresh mint leaves
1 t kosher salt
1/2 t cayenne pepper
1/2 t freshly ground black pepper
4 burger buns or ciabatta bread cut in half
Cucumber and Cumin Yogurt Relish
Combine all of the ingredients except the bread and relish in a
large bowl and mix until evenly incorporated. Form into 4 patties.
Heat a grill pan or outdoor grill to medium (about 350F to 450F). Once
the grill is hot, cook the burgers about 10 minutes per side, or until
the juices run clear and the patties are firm to the touch.
Place the lamb burgers on the buns, top with relish, and serve.
Beverage pairing: Green Point Shiraz, Australia. The spice and black
pepper in the wine merge wonderfully with the flavors of these burgers,
while the blackberry and plum notes refresh the mouth.
Cucumber and Cumin Yogurt Relish Recipe
By Regan Burns
INGREDIENTS
6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
1 1/2 teaspoons kosher salt
1/4 cup Greek-style yogurt or sour cream
2 tablespoons white wine or red wine vinegar
2 tablespoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh mint leaves
2 teaspoons granulated sugar
1 teaspoon whole coriander seed, crushed to a powder
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
INSTRUCTIONS
Cut cleaned cucumbers into small dice and place in a colander set over
a mixing bowl. Sprinkle with 1 teaspoon of the kosher salt and toss to
coat. Weight down cucumbers by setting a plate on top, and let drain
for 10 minutes. Occasionally press down on the plate to extract excess
water.
Meanwhile, combine yogurt, vinegar, parsley, mint, sugar, coriander,
cumin, cayenne, and remaining 1/2 teaspoon salt in a medium mixing bowl,
stirring until evenly combined.
Blot cucumbers with paper towels, add to yogurt mixture, and stir to
combine. Taste and adjust seasoning as desired.
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