Recipe: Lamburgers

 Lamburgers 
A good burger is a wondrous thing and everybody seems to have their own idea of what it is that makes a perfect burger. Good meat is a given, as is the preferred temperature -- medium rare, well done etc.. For some it involves a topping of bacon or blue cheese or just classic tomato, onion and lettuce.
So, far be it from me to make any claims for this burger, other than to say that you might want to try it for a change. I’ve grilled these up on holidays and seen them be more popular than their beef counterparts.
They’re inspired by Indian cooking and are based simply on the wonderful affinity that cumin and coriander have for lamb.
I don’t usually bother with a topping other than mayonnaise but I have sometimes added a dollop of mint and cucumber raita or some sliced fresh mango.

Serves 4.

6 tablespoons plain yogurt
2 teaspoons ground cumin seed
2 teaspoons ground coriander seed
1 teaspoon salt
1/4 teaspoon cayenne
2 pounds ground lamb

Combine yogurt, cumin, coriander, salt and cayenne. Add to lamb and mix well.
Form into patties and grill to taste.

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