We love lamb in this house, from grandparents to grandkid. But admittedly, the more gamey flavor of lamb is not for everyone.
Dad, working with his very nice camera) photo by Pedro de Cuba
This recipe, put together by my dad, Pedro, master of burgers, mixes lamb and beef, so the flavor is more subtle.
Sub in green onion if you like! Photo by Pedro de Cuba
The curry and cumin provide a sweet headiness as does the garlic. Remember to turn just once on the grill and not to press down on them; you don’t want to squeeze out the juiciness!
Grill as you would a regular beef hamburger (don’t squeeze out the juices!) Photo by Pedro de Cuba
My son ate them on a bun with ketchup, while the rest of us had them as salad toppers with garbanzos. Give them a try! Awesome riff on a BBQ favorite.
Make em any shape you want! Photo by Pedro de Cuba
Lamb Burgers (makes 8 generous burgers)
1 lb ground lamb
1.5 lbs. ground beef
5 cloves garlic, minced
1 medium onion, chopped fine
1 egg, slightly beaten
1 Cup plain breadcrumbs
1 Tbs curry powder
1 tsp ground cumin
¼ tsp red pepper flakes (dried)
¼ tsp pepper
1 tsp salt
In a large bowl, mix all ingredients together thoroughly, but trying not to overwork the meat.
Divide into desired size of burger. Grill 4- 5 minutes on each side (don’t press down as you don’t want to lose the fat!) to desired doneness. Serve as you would regular hamburgers or serve as patties with couscous, veggies, yogurt sauce, in the Mediterranean style.
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