Curry-Spiced Lamb Burgers from nytimes.com
Published: May 24, 2010
Time: 20 minutes
1 1/2 pounds boneless lamb shoulder, cut into chunks
1 medium (or 1/2 large) onion, peeled and cut into chunks
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper to taste
Diced mango, green and red pepper, red onion and scallion; and shredded carrot and lettuce, to garnish (optional).
1. If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
2. To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
3. Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.
Yield: 4 burgers.
I am excited to make these. If I make them this week I will post a picture to share.