Mediterranean Lamb Burgers
Makes 4 servings (3 if you are making your burgers Serious Man Burgers)
We often make these side by side with the chickpea burgers from the original post. They require most of the same prep, and they can be reheated side by side to please your omnivorous guests.
Ingredients
1½ lbs ground lamb
1/3 cup minced shallot
1 large clove of garlic
1 tbsp ginger, minced
½ tsp cumin
¼ tsp paprika
1/3 cup mint, finely chopped
2 tbsp parsley (optional)
1 tsp salt
1-2 tbsp olive oil
4 whole wheat burger buns (really any type you like)
2 plum tomatoes, sliced
In a small saucepan over low to medium heat, sauté the shallot and ginger until translucent, about three minutes. Add the garlic, cumin, and paprika and sauté for two minutes longer, making sure not to brown. Remove and let cool in a medium mixing bowl.
With clean hands, mix together the fresh herbs, salt, and ground lamb with the cooled garlic-shallot mixture. Form into patties.
TIP: I made two large for the boys, and then two medium to slider sized so I could have one in addition to my chickpea burger. Patties can be made the night before and refrigerated until you are ready to serve.
In a large skillet, heat a tablespoon or two of oil (enough to line the bottom of the pan) over medium heat. Cook burgers on both sides until beautifully browned and cooked through to medium-well. This will take a while, about 5 minutes on the first side, 10 minutes on the second, making sure to turn the heat down if either side is burning.
TIP: if making the chickpea burgers as well, cook these first and then return to the oven as outlined in the recipe above.
Toast buns on a cookie sheet under the broiler until golden brown.
Serve with a spoonful of raita over the top, a slice of tomato, and a helping of tahini slaw on the side.
