Lamb Burger With Cumin Yogurt |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
A unique combination of flavors in this dish. Various spices and red pepper add some heat to the lamb, whereas the yogurt cools and invigorates your palate. Ingredients:
1 1/2 pounds ground lamb |
3/4 tsp mediterranean oregano leaves |
1/2 tsp thyme leaves |
1/4 tsp ground cayenne red pepper |
2 tsp fennel seed |
1 tbsp parsley flakes |
3/4 tsp paprika |
1/4 tsp coarse grind black pepper |
2 tsp coriander seed |
4 shallots, finely diced |
1 tbsp olive oil |
1 tsp salt |
cumin yogurt |
1/4 tsp cumin seed |
1/2 cup yogurt, plain |
1 pinch coarse grind black pepper |
1/8 tsp salt |
Directions:
1. In a preheated, dry skillet, toast the fennel and coriander seeds over a medium heat for around 30 seconds, or until the seeds disperse an aroma. Remove from skillet then crush the seeds in small bowl, or with a mortar and pestle. In the same skillet, saute the shallots in olive oil until they become translucent and just starting to release an aroma. Add in the oregano and thyme, then remove immediately from the heat and place aside.
2. Mix together the lamb, remaining spices, and salt in a medium-sized bowl. Combine gently, then create 6 patties.
3. In a preheated, dry skillet, toast the cumin seeds, over medium heat, for about 30 seconds (or until aromatic.) Remove them from the skillet, anc crush as you did with the fennel and coriander seeds. Combine the yogurt with the toasted cumin, salt and pepper then place aside.
4. Over a medium heat, grill the burgers to your desired doneness. Then, serve with grilled sourdough bread or hamburger buns and top with cumin yogurt.
|
|