Grilled Lamb Burgers
Servings: 6 servings
Ingredients
For the Raita
- 1 cup plain yogurt I used non-fat yogurt but whole-milk yogurt might be better
- 3 tablespoons fresh mint chopped finely
- 2 tablespoons fresh cilantro also chopped finely
- 1¼ teaspoons lime peel finely grated
- coarse salt like Kosher or sea salt
For the Lamb Burgers & Vegetable Toppings
- 2 tablespoons olive oil
- 1¼ cups yellow onion chopped fine
- 2 tablespoons fresh ginger peeled and minced fine
- salt & fresh ground black pepper to taste
- 2 teaspoons Garam Masala or Madras curry powder
- 1¾ pounds ground lamb look for domestic lamb if you can find it
- 3 tablespoons fresh cilantro chopped fine
- 3 medium zucchini cut into ¼ inch thick slices lengthwise
- 6 scallions or green onions
- 6 pita breads or Indian flatbread called naan
- 1 tomato thinly sliced
Instructions
For the Raita
- Mix the yogurt, mint, cilantro and lime peep in a bowl, season with salt and pepper, to taste and then cover it and stick it into the refrigerator to chill.
For the Burgers
- Take the lamb out of the refrigerator while you prepare the curried onions and ginger. You don't want to work or grill cold chopped meat.
- In a medium sized sauté pan or fry pan, heat 2 tablespoons of olive oil until hot. Add the onions, ginger and season with a little salt.
- When the onions are soft, about 8 minutes, add the Garam Masala or curry powder, stir for 30 seconds and remove from heat. Let this mixture cool to room temperature.
- In a large mixing bowl, combine the lamb and onion mixture. Add the cilantro and a little salt and pepper. Don't overwork the meat too much. Gently combine all the ingredients and make six ½-inch thick lamb burgers.
- Place the sliced zucchini and scallions into a bowl and add 2 tablespoons of olive oil along with ½ teaspoon of salt and ½ teaspoon of fresh ground black pepper. Toss to coat.
Start Grilling
- Place the vegetables on the grill. I like using one of those grilling baskets or grates so the vegetables don't fall through. Use a pair of tongs for turning the vegetables.
- On the other side of the grill, start your burgers. Cook for about 4 minutes until you start seeing grill marks and then flip with a spatula and cook on this side for another 4 minutes for medium-rare, longer for medium.
- Remove the vegetables and lamb burgers from the grill and plate. Cut the zucchini and scallions into 2 inch pieces. You can serve this family style and let your friends and/or family put together their own burgers or do it for them.
Notes
Getting your burgers and toppings won't take long so get your grill going especially if using a charcoal grill that takes a while to get to get started. You will be cooking at a medium high temperature.
Give them a try. They are as Good As It Gets!