Combine ground lamb with cumin, coriander, cinnamon, turmeric, garlic, and harissa sauce for a spicy, Merguez-style sausage perfect for burgers, breakfast, or any meal. 3 Tips for Perfectly Grilled Burgers. Heat a large nonstick frying pan on a high heat, and drizzle in a little oil. Heat a good quality frying pan, like the Oxo Good Grips pan, over a medium flame. And, home-made burgers taste SO much better than the pre-made ones you can buy in the shops, perhaps because you can season them to your own taste or perhaps because you can use excellent quality meat as I did to make this spicy lamb burger. Remove from the heat. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. Add the oregano, thyme, cinnamon and mint, and … Grilled Spicy Lamb Burgers Greek Lamb-Feta Burgers With Cucumber Sauce These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic. Season with 1 teaspoon of salt. 3 Tips for Perfectly Grilled Burgers. Carefully add a little oil and then the burgers. Rub some vegetable oil onto your hands if you need to, so the burgers don’t stick, and mould into burger shapes, about 2cm thick. This burger tastes extremely delicious and will definitely make your kids want to skip their trip to the burger food-joints. Once everything is in your mixing bowl, the key is to work the meat mixture well enough until everything is fully combined (but don’t overwork the meat). 1 teaspoon ground cumin 1 teaspoon ground coriander 3 teaspoons smoked paprika Salt and pepper That is why we bring to you these Spicy Lamb Burgers, these burgers are made using minced lamb which is first cooked with some red peppers, garam masala and then made into lip-smacking patties. SPICY LAMB BURGERS Makes 4 large burgers Ingredients: 800g lamb mince 1 large red onion, finely chopped 2 cloves of garlic, fin ely grated 2 long green chil ies, finely chopped 1 -1 ½ tsps salt 4 tsps. Then we form some mean, flavor-bomb patties to throw on the grill until cooked to desired doneness. Put the lamb, onion, parsley, carrot, paprika, chilli flakes, egg and breadcrumbs into a large bowl. Spicy Moroccan Lamb Burgers 500 g lamb mince 2 cloves garlic grated or crushed 1 small onion finely grated 3 cm ginger grated ½ teaspoon chilli flakes (or more if you like things hotter!) Burgers are one of the easiest things to make yourself. 1 1/2 pounds ground lamb 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/2 teaspoon finely chopped mint leaves Salt and freshly ground black pepper 4 pita pockets Instructions In a large skillet, the oil over medium heat. If you like to add a bit of spicy kick, then include a little cayenne pepper in the mix. Using your hands, mix well to combine and shape into 6 burgers.
Place the burgers onto a flat plate, cover with cling film and rest in the fridge for 1 hour. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking. That is why we bring to you these Spicy Lamb Burgers, these burgers are made using minced lamb which is first cooked with some red peppers, garam masala and then made into lip-smacking patties. Divide the burger mix into 6 even balls. These Greek lamb burgers are juicy, flavorful and super easy to make.
An IT professional, Sushmita loves spending time developing new recipes. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous dose of fresh mint and parsley.Unexpected, yet super homey and familiar!
Once everything is in your mixing bowl, the key is to work the meat mixture well enough until everything is fully combined (but don’t overwork the meat). Ground coriander 2 tsps. If you like to add a bit of spicy kick, then include a little cayenne pepper in the mix. This burger tastes extremely delicious and will definitely make your kids want to skip their trip to the burger food-joints. Do something different on burger night…go Greek! Cook on a high heat for a minute, then reduce the heat to low and continue to cook for 3-4 minutes (depending on whether you want your burger pink in the middle). Then we form some mean, flavor-bomb patties to throw on the grill until cooked to desired doneness. Add the lamb and, stirring occasionally, cook until lamb is no longer pink.
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