Lamb Burgers

I’ve had a series of dinner fails this week…I’m not going to get into the details, but I ended up ordering take out twice, and, while delicious and convenient, it most often makes me feel sluggish and lazy. And not in a good way. While I was making these burgers, I was sort of thinking of an alternate dinner plan in my head (um…triscuits? tuna fish? vodka and ginger ale?), because I was half-anticipating another fail. Lamb has been hit or miss for me sometimes because of its gamey-ness, but this recipe has been in my head ever since I read about it in one of my beach-reading books. Also, I’m on board with pretty much any savory recipe that includes cinnamon. I’m glad I made this — they didn’t require a take-out menu and were very satiating and aromatic. In a good way.

Ever since I had those merguez sausages, I’ve been craving some of the same flavors. I haven’t substantiated this yet, but I suspect that sumac is involved in those sausages. Since I also made a fattoush salad as a side dish to serve with the burgers, I added some sumac to the burgers. Good idea by me, but totally optional if you can’t find sumac (I bought mine at Christina’s spice shop, but also available online at Penzey’s, amazon, etc.) Serve it up sans bun, in a pita like I did, or on a hamburger roll — yummy.

Lamb Burgers
Serves 4
Recipe by Just the Tip / Inspired by I Loved, I Lost, I Made Spaghetti

Here’s what I used:

  • 1 1/2 pounds ground lamb
  • 1/2 cup minced fresh mint
  • 2 garlic cloves, grated
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp sumac
  • 1 tbsp olive oil

Here’s what I did:

  1. In a medium bowl, mix everything together (don’t overmix the meat though, just enough) and form into patties.
  2. Heat a grill pan over high heat and spray the pan with cooking spray.
  3. Cook for 5-7 minutes on each side and let rest of the heat for 5 minutes. Eat it.

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