Prep 10 mins
Cook 10 mins
Posting for ZWT3. This is from George Foreman’s grilling cookbook. “Ground lamb is appealingly inexpensive, but what to do with it doesn’t spring quickly to mind. Cooks have no such problem in India, where lamb commonly appears in dishes similar to this one. The preparation is very simple, and the spices are pungent and exotic. Serve these luscious grilled patties with minted yogurt, a bowl of hot garlicky chickpeas tossed with minced onion, and sautéed baby spinach. Put some store-bought chapattis on the grill to reheat.”
- 453.59 g ground lamb
- 59.14 ml scallion, minced
- 2 garlic cloves, minced
- 44.37 ml pistachios, chopped (optional)
- 9.85 ml dried mint
- 9.85 ml turmeric
- 4.92 ml ground allspice
- 0.25 ml cayenne
- 1 egg, lightly beaten
- 29.58 ml plain yogurt
- Combine the lamb with all the other ingredients.
- Form 4 large patties.
- Cook the patties as you would a hamburger. They should not be cooked rare, but a barely pink center is okay.
Great flavor I sauteed some mixed peppers, mushroom & onion served on a Pita bread so I guess you could say it ended up being an East Indian, Mexi, Greek burger. It was delicious! I didn't use any pistachios but I bet they would be only add to the flavor . Thanks for giving ma a lovely Saterday night burger. With or without the bun this would be a great meal
Wow, Wow, Wow!! Served these with a dressing of plain yogurt with finely chiffonaded mint on toasted buns, slice of cheese, lettuce and sliced of canned beetroot. Brilliant. Doubled the recipe and froze the cooked left overs. Roll on hamburger night! I was also thinking of making little meatballs and serving in a pita bread pocket with hummus, the mint/yogurt dressing and some couscous.