Sunday, July 10, 2016

Lamb burger hot from the grill!

Here is my recipe for Lamb Burgers. I sold lamb for a local farmer for a while, so wanted to develop some recipes, and IMHO this was my best. In the pic, it is served with black soybean salad and some organic cucumber slices. If served with no bun, this recipe is very low carb.

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 coriander
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.

Bon appetit.

Recipe by Susan Siemers 

Hot off the grill!

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