Curry Lamb Burgers
Lately I’ve been obsessed with curry and turmeric. One of my favorite recipes to come out of my kitchen recently is the curry lamb burgers I made for our first Face Off. Ground lamb is a staple in my freezer and can be very versatile. Use instead of ground beef in pasta sauces or mix with quinoa and stuff in peppers or tomatoes.
If I don’t feel like making these into burgers, I will cook the lamb with the onions, garlic and spices, and do a curry-taco-type-wrap. Also, try using Raita, Greek yogurt or sour cream instead of the thaini sauce as a topping, the results would be just as tasty!
Curried Lamb Burger
Adapted from Epicurious
1lb ground lamb
1 small white onion, minced
3 gloves garlic, minced
1″ fresh ginger, minced
1/4c parsley, chopped
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tbsp turmeric
1/2 tbsp cumin
1/2 tbsp curry (sweet or regular)
3 tbsp olive oil divided
1/2 cup tahini (sesame seed paste)
3 gloves garlic, crushed
1/2 teaspoon sea salt
2 tablespoons olive oil
1/4 cup lemon juice
1 teaspoon parsley, finely chopped (optional)
1 large zucchini
1/2 diced cucumber
Heat 1 tbsp of the olive oil over med-high heat, and add onions, garlic and ginger. Saute for 5 minutes, or until onions are soft. Add in the Turmeric, cumin, and curry to the onion mixture and stir to coat. Saute for another 30 seconds, until fragrant. Remove onion mixture from heat, and place in bowl. Let come to room temperature, 10-15 minutes.
Once cooled, add the lamb, salt, pepper, and chopped parsley to the onions, and mix well. For 4 burgers, form patties, about 3-4oz each. In a larges saute pan*, heat the other tbsp of olive oil, and be sure to coat the whole pan. Be sure the pan is large enough to ensure each burger has enough room to cook. If too close, the steam will make the other burgers fall apart and become mushy. Heat burgers 4 -5 minutes on each side, depending on how done you want them. 4 minutes will be a medium-rare burger.
To make the tahini sauce, in a food processor or mortar and pestle, combine garlic and tahini. Add sea salt. Remove from food processor and add olive oil and lemon juice. If too thick, add a teaspoon of warm water until desired consistency. Mix in parsley
Slice zucchini in to 1/2″ rounds. Heat 1 more tbsp of olive oil in another pan, salt and pepper the zucchini and satire until tender, about 5 minutes. Be sure to flip half way through cooking. May have to cook in batches depending on size of pan.
Plate the zucchini, add a burger, top with tahini sauce and diced cucumbers.
*Burgers can also be grilled over medium/high heat. Cook until grill marks appear, then flip, about 4 minutes.