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Grilled Lamb and Pistachio Burgers

Grilled Lamb and Pistachio Burgers


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Lamb meat is not usually used to make burgers, explains author Barton Seaver of Where There’s Smoke, because the fat in the meat is not a favorable flavor or mouthfeel, making it difficult to create a juicy patty. He resolves this issue by substituting some of the fat taken out of the meat with olive oil, and pairs his lamb burgers with other like-minded Mediterranean ingredients such as preserved lemons for flavor and ground pistachios for texture and aroma.

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Notes

Reprinted with permission from Where There’s Smoke © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Katie Stoops

Ingredients

  • 1 1/4 Pound ground lamb
  • 1/4 Cup unsalted shelled pistachios, chopped
  • 2 segments preserved lemons or oranges, flesh cut away and discarded, rind finely minced
  • 2 Teaspoons kosher salt
  • 1 Teaspoon ground coriander
  • 2 turns of freshly ground black pepper
  • 2 Teaspoons water
  • 1 Tablespoon extra-virgin olive oil

  1. For the Pistachio Salsa Verde:
    • 2 medium shallots, coarsely chopped
    • 1 garlic clove, coarsely chopped
    • 1 cup (packed) fresh parsley leaves with tender stems
    • 1/2 cup (packed) fresh mint leaves with tender stems
    • 1/2 cup unsalted, toasted pistachios
    • 1/4 cup fresh lemon juice
    • 2 tablespoons capers
    • 1/2 teaspoon crushed red pepper flakes
    • 1/2 teaspoon kosher salt
    • 1/2 cup extra-virgin olive oil
  2. For the lamb chops:
    • 12 (1-inch-thick) lamb rib or loin chops (about 2 pounds)
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
  1. Make the Pistachio Salsa Verde:
    1. Pulse shallots, garlic, parsley, mint, pistachios, lemon juice, capers, red pepper flakes, and salt in a food processor until coarsely chopped. Scrape into a medium bowl and stir in oil.
    1. Season lamb chops with salt and pepper allow to come to room temperature.
    2. Prepare a grill or grill pan for medium-high heat. Grill chops, working in batches if needed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125°F for medium-rare, 2𔃁 minutes per side. Serve with Pistachio Salsa Verde.
    1. Pistachio Salsa Verde can be stored and chilled in an airtight container for up to 3 days.

    Grilled Lamb Pitas w. Pistachio & Mint Pesto

    I couldn’t have thought of a better way to end this (somewhat) beautiful week. I tell ya, one sunny day and everybody forgets about those floods and landslides. Although Maryland practically drowned in rain the last few days, right now it is grill weather and that is all that matters. Since I found out my grill is working I haven’t gotten off of it, and lucky for you there’s at least three recipes soon to come. It’s funny, I told my boyfriend he can’t share the grill with me and I think he’s finally realizing I’m a woman of my word, hehe. I teach him food, he teaches me wine, and between the both of us our appetites are nonetheless satisfied.

    Although he wasn’t here to try out these stuffed pitas, my mom was and when mom is impressed, you know it’s something good. Here I am on a beautiful Friday evening so eager and ecstatic to get this recipe out to you because this needs to be your next meal.

    Every bite was something different. Whether it was the spiced juicy lamb burger, the crunchy pistachio, the fresh mint and dill, or the tart yogurt sauce. This was one hell of a pita and oh my goodness I am so excited for you.

    I designed this recipe for two people, but easily it could have fed four. These burgers are so rich and flavorful that with the pita and added yums, I could only scarf down one. I didn’t use a mix of meat, I figured since ground lamb is about $8-9 a pound, I’ll just stick with that. The meat was super simple. I added fresh dill, shallot, garlic, red pepper flakes, salt, pepper, and a blend of Mediterranean spices. I’ve found that Home Goods has the hook up with crazy spice blends, but you have to be careful because believe it or not, ground spices have a six month shelf life. Crazy right? I felt betrayed when I was first told that.

    If you don’t have a Mediterranean spice blend, no worries! Add a pinch of each of the following: cumin, crushed coriander seeds, dried oregano, dried rosemary, cinnamon and whatever else you feel like adding in. Really, you do you!

    I used a Tervis cup lid to help me shape my patties. I really should invest in a burger mold. I find that it helps the meat stay intact, as well as a little thumbprint dimple on the top of each burger. I like to refrigerate my shaped patties for 30 minutes to one hour, it’s just another little trick to avoid them from shriveling up. Once it’s grill time, fire it up to a medium flame and grill away!

    I let them grill about 6-7 minutes on each side until they were charred and felt about medium (bounces back with some resistance). It’s important to only flip burgers once and to never smash them down with a spatula. You don’t want to lose those juices!

    While those were grilling I quickly whipped up my yogurt sauce and pesto. For the yogurt sauce I took about 1/2 cup of plain Greek yogurt, the juice of half a lemon, fresh dill, salt, and pepper. Literally one cucumber away from being Tzatiki. For the pesto I quickly pulsed fresh mint leaves, a handful of pistachios, garlic, and olive oil. A little sprinkle of salt and feta crumble and my gawd my mouth was watering.

    I removed the burgers from the grill and let them rest a few minutes as I charred the pitas. For a fun garnish, chiffonade some mint! Basically that’s a fancy word for herb confetti, which I honestly like better.

    To chiffonade, roll the mint leaves up into a long and thin cylinder and cut away. The best tasting confetti I’ve ever had.

    Stuff all of this into your pita and pour yourself a nice glass of white wine because after creating this outstanding dish – you deserve it.


    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    Heat a grill to high (450° to 550°). Combine honey, garlic, 1/2 tsp. salt, and 4 tbsp. oil in a medium bowl. Add lamb and mix to coat well. Thread lamb onto skewers.

    Meanwhile, put mint, parsley, kefir, pistachios, 1/4 tsp. salt, and remaining 6 tbsp. oil in a food processor. Pulse until pistachios are finely chopped, about 1 minute.

    Put cannellini in another medium bowl. Mix in 1/2 cup pistachio mixture and remaining 1/2 tsp. salt.

    Grill lamb until done the way you like, about 10 minutes for medium, turning once. Remove from heat. Spread beans on a platter and arrange lamb skewers on top. Spoon remaining pistachio sauce over lamb.

    *Kefir is a tart beverage made with fermented milk. Look for it near the yogurt.


    Grilled Lamb Pitas w. Pistachio & Mint Pesto

    I couldn’t have thought of a better way to end this (somewhat) beautiful week. I tell ya, one sunny day and everybody forgets about those floods and landslides. Although Maryland practically drowned in rain the last few days, right now it is grill weather and that is all that matters. Since I found out my grill is working I haven’t gotten off of it, and lucky for you there’s at least three recipes soon to come. It’s funny, I told my boyfriend he can’t share the grill with me and I think he’s finally realizing I’m a woman of my word, hehe. I teach him food, he teaches me wine, and between the both of us our appetites are nonetheless satisfied.

    Although he wasn’t here to try out these stuffed pitas, my mom was and when mom is impressed, you know it’s something good. Here I am on a beautiful Friday evening so eager and ecstatic to get this recipe out to you because this needs to be your next meal.

    Every bite was something different. Whether it was the spiced juicy lamb burger, the crunchy pistachio, the fresh mint and dill, or the tart yogurt sauce. This was one hell of a pita and oh my goodness I am so excited for you.

    I designed this recipe for two people, but easily it could have fed four. These burgers are so rich and flavorful that with the pita and added yums, I could only scarf down one. I didn’t use a mix of meat, I figured since ground lamb is about $8-9 a pound, I’ll just stick with that. The meat was super simple. I added fresh dill, shallot, garlic, red pepper flakes, salt, pepper, and a blend of Mediterranean spices. I’ve found that Home Goods has the hook up with crazy spice blends, but you have to be careful because believe it or not, ground spices have a six month shelf life. Crazy right? I felt betrayed when I was first told that.

    If you don’t have a Mediterranean spice blend, no worries! Add a pinch of each of the following: cumin, crushed coriander seeds, dried oregano, dried rosemary, cinnamon and whatever else you feel like adding in. Really, you do you!

    I used a Tervis cup lid to help me shape my patties. I really should invest in a burger mold. I find that it helps the meat stay intact, as well as a little thumbprint dimple on the top of each burger. I like to refrigerate my shaped patties for 30 minutes to one hour, it’s just another little trick to avoid them from shriveling up. Once it’s grill time, fire it up to a medium flame and grill away!

    I let them grill about 6-7 minutes on each side until they were charred and felt about medium (bounces back with some resistance). It’s important to only flip burgers once and to never smash them down with a spatula. You don’t want to lose those juices!

    While those were grilling I quickly whipped up my yogurt sauce and pesto. For the yogurt sauce I took about 1/2 cup of plain Greek yogurt, the juice of half a lemon, fresh dill, salt, and pepper. Literally one cucumber away from being Tzatiki. For the pesto I quickly pulsed fresh mint leaves, a handful of pistachios, garlic, and olive oil. A little sprinkle of salt and feta crumble and my gawd my mouth was watering.

    I removed the burgers from the grill and let them rest a few minutes as I charred the pitas. For a fun garnish, chiffonade some mint! Basically that’s a fancy word for herb confetti, which I honestly like better.

    To chiffonade, roll the mint leaves up into a long and thin cylinder and cut away. The best tasting confetti I’ve ever had.

    Stuff all of this into your pita and pour yourself a nice glass of white wine because after creating this outstanding dish – you deserve it.


    Preparation

    Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl. In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp. salt, and 1/2 tsp. pepper.

    Brush the lamb chops with the oil and season on both sides with the spice mixture.

    Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes. Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler. Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds.

    Make Ahead Tips

    Serve the lamb chops with lentils and rice and plain Greek yogurt mixed with chopped mint.


    Ingredients

    • 1-1/4 lb. ground lamb
    • 2 tsp. sweet paprika
    • 2 tsp. dried oregano
    • 1 small clove garlic, minced and mashed to a paste
    • Kosher salt
    • 6 oz. feta, cut into 1/4-inch-thick slices (about 8)
    • 2 Tbs. extra-virgin olive oil
    • 2 Tbs. chopped fresh dill
    • 1/2 small red onion, thinly sliced
    • 3 Tbs. red-wine vinegar
    • 1 teaspoon granulated sugar
    • 4 whole-wheat pita breads, warmed
    • 4 thin slices tomato
    • 8 thin slices English cucumber

    • 4 teaspoons salt
    • 2 chocolate bar biscuit croissant topping
    • 1 jelly cotton candy
    • ½ jelly gummies
    • 2 cups liquorice chocolate
    • 2 jelly beans bonbon
    • 2 caramels tart gummi bears
    • 6 butterscotch caramel lollipops
    • 12 tbsp butter
    • ¼ cup sugar

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    Grilled American Lamb Flatbreads

    Place all ingredients for the pistachio pesto into a blender and blend on high until fully combined. Set aside.

    Preheat oven to 425 degrees. Place the pieces of naan bread on a baking sheet. Bake for about 5-10 minutes or until slightly crispy.

    Mix together the goat cheese and heavy cream and set aside.

    If you don’t have a traditional grill (like me because… NYC apartments) then fire up a grill pan (I used a cast iron one off Amazon for about 20 bucks) on high heat. Be prepared for some smoke in your kitchen so open any windows and/or turn on any kitchen vents. Using a paper towel, pat dry both sides of the lamb sirloins and then season liberally and fairly evenly with salt, pepper and paprika.

    Cook the sirloins on the grill pan (or grill) for a few minutes on each side until the internal temperature reads 145. Let them rest on a cutting board for at least 5 minutes before slicing.

    ASSEMBLING THE FLATBREADS

    Using the back of a spoon, spread the goat cheese mixture evenly on each flatbread.

    Using a sharp knife, slice the lamb into thin strips (about 1/8 inch) and add the slices on top.


    Spiced Lamb Burgers Recipe

    This spiced lamb burger, made with a Belgian-style dubbel, tahini, and mint-radish-pistachio salad, adds a savory Middle-Eastern twist to the grilled standard.

    This spiced lamb burger, made with a Belgian-style dubbel, tahini, and mint-radish-pistachio salad, adds a savory Middle-Eastern twist to the grilled standard.

    Active preparation time: 20 minutes
    Total time: 35 minutes
    Serves: 4

    Spiced Lamb Patties

    1¾ lb (794 g) ground lamb
    ½ Tbs ground coriander
    ½ tsp ground cumin
    ¼ tsp ground cinnamon
    1 tsp freshly ground black pepper
    1 Tbs kosher salt
    ¼ cup (2 fl oz/59 ml) Belgian-style dubbel

    In a medium bowl, combine all the ingredients and mix well. Form into four 7oz (198g) patties, about ¾" (19 mm) thick. Refrigerate while you prepare the Radish Salad.

    Radish Salad

    6 radishes, halved and sliced thin
    1 shallot, julienned
    1 lemon, zested and juiced
    ¼ cup picked parsley leaves
    2 Tbs fresh mint, chopped
    ½ cup pistachios, toasted and chopped
    ¼ cup (2 fl oz/59 ml) olive oil
    Kosher salt
    Freshly ground black pepper

    In a mixing bowl, combine the radish, shallot, lemon zest and juice, parsley, mint, pistachios, and olive oil and mix well. Season the radish salad with salt and freshly ground black pepper.

    Burgers

    4 each 7 oz (198 g) Spiced Lamb Patties
    4 Kaiser rolls, sesame seed rolls, or favorite burger bun, toasted
    Pinch of salt
    Freshly ground black pepper
    4 Tbs Tahini paste

    Turn on the grill and heat on high. Grill the lamb patties to your desired doneness. Place each patty on a burger bun. Season to taste with salt and pepper. Top each patty with 1 Tbs of tahini paste, then top each burger with the Radish Salad.

    Beer Suggestions: Westmalle Dubbel (Malle, Belgium), Lost Abbey Lost & Found (San Marcos, California), Achel Bruin (Hamont-Achel, Belgium)


    Watch the video: THE BEST LAMB BURGER IVE EVER MADE, COUNTRY LIFE VLOG (December 2022).