Vadouvan is an Indian condiment made by cooking onions, shallots, and garlic until deeply caramelized, then flavoring them with a combination of toasted dried spices. For a shortcut, you can substitute 2 teaspoons of garam masala or Madras curry powder for all the ground spices here.
1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, divided
3/4 cup finely chopped onion
1/4 cup finely chopped shallots
2 tablespoons minced garlic, divided
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
Dash of grated whole nutmeg
2 tablespoons finely chopped fresh mint, divided
3/4 teaspoon kosher salt, divided
2 red bell peppers
1/2 cup 2% low-fat Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, divided
4 (1 1/2-ounce) hamburger buns, toasted
2 cups torn radicchio
How to Make It
To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.
Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.
Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.
Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half.
Preheat grill to medium-high heat.
Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.
Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.
Great article! I recently received RawSpiceBar's Indian Spices garam masala and tandoori spices for making chicken tikka masala and it was pretty spot on. It's tough to find freshly ground kashmiri chiles and other high quality hard to find spices. Look forward to receiving next month's spice blends from them and worth looking into if you're an adventurous cook.
I love curry and I love lamb but for some reason, it didn't work out in this burger. It wasn't bad, just not so great. The burgers didn't hold together well, too. I bought really good, fresh lamb shoulder and used my grinder attachment to grind it. The lamb was so good (and expensive!), seemed like I wasted it turning into this burger. Would have been better as a kebobs.
1. Too much effort. Seriously, this takes a LOT of time for a burger.
2. Too much onion and shallot. The mix overwhelms the lamb both in taste and texture, with the result being VERY fragile patties that barely hold together on a grill.
3. The radicchio was beyond foul, and overwhelmed all other flavors. Substitute arugula and save your taste buds from a horrid experience.
4. Cooking time was off, unless you covered the grill. Why don't more CL recipes specify grilling with top on or off? It's an important part of the grilling process.
Just not worth the effort. I won't make these again.
OMG, delicious! I also cheated and bought ground lamb, which I am sure increased the saturated fat content. (But, at least it was grass-fed, locally-raised lamb!) I loved the interplay of flavors, between the bitter radicchio, the tangy sauce, and the sweet bell peppers. Can't wait to make it again.
YUMMM! We didn't have a meat grinder so we used a food processor to make the patties and they are significantly juicier than the pre-ground stuff! The family is going through a cucumber sauce phase and having a burger was a great way to mix it up. Nom
Made these last night for brother's bday dinner. Everyone loved them. Bought pre-ground lamb at Wegman's. Burgers turned out great. They were really moist with great flavor. The spices in the burger really complemented the radiccio, roasted peppers (bottled), and yogurt sauce. Served with CL Rosemary Roasted Mashed Potatoes. Excellent!
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