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.
Lamb Burgers with Indian Spices and Yogurt-Mint Sauce
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.
More From Cooking Light
- Calories: 398
- Fat: 15.7g
- Saturated fat: 4.1g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 2.3g
- Protein: 31.5g
- Carbohydrate: 32.9g
- Fiber: 3.3g
- Cholesterol: 74mg
- Iron: 4.5mg
- Sodium: 656mg
- Calcium: 153mg
- 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
- Cooking spray
- 4 (1 1/2-ounce) hamburger buns, toasted
- 2 cups torn radicchio
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Preheat broiler.
- 6. 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.
- 7. Preheat grill to medium-high heat.
- 8. 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.
- 9. 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.
Only you will be able to view, print, and edit this note.Add Note