After many days and weeks of confinement, and with the O.K. from health authorities, we can finally get together with some of our close friends or family. What better at this time of year, when the weather is warm and sunny, than to have a BBQ. I love a good burger, especially one made from scratch by Sandra. She makes wicked burgers (never gives her recipe, different every time and ALWAYS SUPER JUICY)! This time it was my turn and I had a craving for lamb burgers with Indian type spices and herbs. I came across this recipe and tweaked it so it fit my cravings.
- 1 ½ pounds ground lamb (we got ours from Welsh Hill Farm, one of the vendors at the Almonte Farmers Market)
- ¼ cup or more minced fresh mint leaves (I just had to step out and get the mint from the garden)
- ¼ cup or more minced fresh cilantro leaves (I love cilantro, there is never too much)
- 2 teaspoons of peeled and grated fresh ginger
- 2 teaspoon of curry powder or paste (that day I had spicy curry paste so I didn’t use as much)
- 1 teaspoon of kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 garlic clove pushed through a press (see our This one great Garlic crusher post)
Make the patties earlier in the day so all the flavours of the spices and herbs meld and intensify! However, it is still very nice if you make it just before you cook them.
- Mix the patty ingredients and then form four patties of about ¾ inch think. With your thumb make a shallow indentation about 1 inch wide at the center of the patties to prevent from forming a dome as you cook them. Refrigerate until ready to grill.
- Heat up your BBQ and direct cook the lamb over medium heat (about 400F). Grill them for about 10 minutes, turning once (try to keep the lid closed as much as possible). In the last 30 seconds toast the buns.
- Serve with mango chutney (we carry wonderfully made chutney) and Raita (see the recipe below)
It is sooooooo good! The mint, the cilantro and the chili just give such complex and subtle flavours to this summer favourite!
- 1 medium finely chopped tomato
- 1 finely chopped middle-eastern style cucumber
- 1 cup of yogurt (preferably the thick Greek style)
- 1 clove of garlic minced
- 2 tablespoons olive oil
- 2 tablespoons or more minced mint
- Salt pepper to taste
In a small bowl mix all the ingredients, cover and refrigerate until ready to use.