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Cumin lamb burgers

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Cumin lamb burgers

nooodles | Oct 12, 2005 12:33 PM

Obsessed with the intoxicating combination of cumin lamb and struck with a whim to make something adorably tiny, I set out a few days ago to create the perfect miniature cumin lamb burger.

First, hamburger buns. I followed a basic egg bread recipe and shaped the buns into circles a little bigger than a ping pong ball. They rose to a little less than double that size, and were baked. I liked the end result, but the egg bread dough was really sticky and a mess to work with. I'll try a King Arthur recipe next time.

I Googled "cumin lamb burger" and "lamb burger" and perused the search results. Then I winged it. I used roughly:

1.3 lbs ground lamb
1 Tbs. worchesterchire sauce
1/2 Tbs. kosher salt
1 tsp dry powdered ginger (would use fresh next time)
1/4 tsp each of coriander, turmeric, cayenne pepper, white pepper, black pepper, nutmeg, and cloves (all ground)
1 handful each of cilantro and mint, chopped finely
1/2 onion, diced
3 cloves garlic, diced
2 heaping Tbs. ground cumin. I admit I went a little overboard on cumin, but that was the whole point for me.

I mixed the meat together and let it sit overnight in the fridge.

The next day, I heated up the cast iron to medium, poured a small amount of ghee on it, and grilled my little burgers. They were topped with garlic mayo, fresh mint leaves, cilantro, and tomato slices. The result was wonderfully fragrant as well as whimsically tiny. Next time I'll have to whip up some kind of salad on the side.

Notes: the burgers were good because they were so small, but if I were making regular sized burgers I'd want lamb with a little more fat content for flavor and juiciness. I thought about cutting in a little butter in the future, too. Toasting all the spices would also have helped. Also, I wanted more worchestershire flavor so I mixed some in with part of the meat. The patties bled during cooking; best to leave the liquid content low, I guess.

Image: http://www.jimmyshang.com/peggy/blahg...

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