Wednesday, October 22, 2014
Middle Eastern flavors seem to work best with lamb, so I added sweet spices like allspice and cinnamon to this batch of burgers, and a handful of pistachios as well. Topped with a tangy preserved lemon mayo (just chop 1/8 of a preserved lemon finely and add to commercial mayo) and my homemade beet ketchup, a bit of cheddar cheese and sauteed onions, they were rich and exotic tasting, and not all that much more involved than making beef burgers.
Of course, you do need to have preserved lemons and beet ketchup hanging around the fridge....
Pistachio Lamb Burgers
1/4 cup shelled pistachios
1 lb ground lamb
1/2 teaspoon Kosher salt
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Your favorite cheese (I used Trader Joe's cheddar flavored with caramelized onions,)
Put pistachios in a plastic baggie and bash them with a meat tenderizer until some are pulverized into dust, some are small pieces, and a few are chunky bits. Combine with the lamb and seasonings. Make 4-6 patties.
Cook patties in a bit of olive oil over medium heat until browned and crusty on both sides. Top with cheese, lower heat, and cover pan for a minute or so until cheese melts.
Serve on buns with thinly sliced tomato, sauteed onions, and beet ketchup.
Posted on Minxeats.com.