Lamb Burger
Instructions:
- Ground lamb patties can be seasoned simply with a sprinkling of salt and pepper for a
child’s finicky palate. But why not use favorite spice combinations from world-class cuisines
to alter the taste of ground lamb?
- 11⁄4 pounds lean ground lamb
- 1 tablespoon grated red or yellow onion
- 2 tablespoons dark raisins, chopped (optional)
- 2 tablespoons chopped fresh parsley or cilantro (coriander)
- 3⁄4 teaspoon ground cumin
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon salt, or to taste
- Pepper to taste
- 4 pita breads, each about 5 inches in diameter Chutney (optional)
- Chopped tomatoes and cucumbers (optional)
- Prepare a medium-hot fire in a charcoal or gas grill.
- In a large mixing bowl, combine the ground lamb, onion, raisins (if desired), parsley or cilantro, cumin, cinnamon, paprika, and salt and pepper. Mix well (without overmixing). Shape the meat into 4 oblong patties, each 3 to 4 inches long and 3⁄4- to 1-inch thick. Wrap the pitas in heavy-duty aluminum foil and set aside.
- Place the lamb patties on a lightly oiled grill grid. Cook the patties for 6 to 8 minutes per side for medium, or to desired doneness; cut into the center of each patty to check doneness. About 3 minutes before the patties finish cooking, place foil-wrapped pitas at the edge of the grid; heat until warmed through, turning once.
- To serve, place each patty in a bread pocket; allow each diner to top with chutney, chopped tomatoes, or cucumbers (if desired) or other condiments of choice.