Lamb Burgers with Moroccan spices
Makes two large lamb burgers
12 oz. ground lamb
One fourth medium onion, sliced thin and finely diced
One small egg
2 tbsp. panko bread crumbs
1/8 tsp. red pepper flakes
1 ½ tsp. Ras el Hanout – purchase at Ceres & Co. Booth 50
¼ tsp. toasted and ground cumin seeds
¾ tsp. ground black pepper
¾ tsp. sea salt
2 tbsp. sour cream
2 tbsp. real mayonnaise
1 medium garlic clove, grated
¼ tsp. dried dill weed
Pinch toasted and ground cumin
Chopped cilantro for garnish
Mix together with hands all of the burger ingredients and form into two large patties. Pat them out so that the centers are a little thinner than the edges so that they cook evenly. They will flatten out as they cook.
Heat a heavy iron skillet and put a thin film of oil in it. I use bacon fat, or you can use olive oil. Heat the pan to medium hot and add the burgers. Fry five minutes on each side, then remove to a large plate and let sit for about five minutes while you make the topping.
Mix all of the sauce ingredients in a small bowl. Put one burger on each plate and top with half of the sauce. Sprinkle with cilantro, if you like.
These are very low carb if you eat them with no bun.
Recipe by Susan Siemers
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