I hear the grill calling through the wafting waves of 100 degree summer heat. The next time you think burger, think lamb. And think about the commonality of flavors and ingredients in both Indian and Middle Eastern cuisines.
Here I combine flavors from both regions, and garnish with hummus from the middle east, and cool raita from India. No bun - just naan bread, or whatever flat bread you can get your hands on - there are many middle eastern flat breads.
Keep cool.
1/2 red pepper, finely diced
1/4 red onion, finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 Tbsp ghee or olive oil
6-8 mushrooms, finely diced
2 cloves garlic, finely mined
1 tsp sumac powder (optional)
1 Tbsp rosemary, chopped
1 Tbsp peach or marmalade preserves
1 lb ground lamb
1/4 cup panko crumbs
1/4 cup crumbled feta cheese
1/2 tsp salt
1/2 tsp black pepper (or cayenne to taste)
Hummus:
2 cloves garlic, peeled
1 green onion chopped in quarters
1 can chick peas, drained
2 Tbsp tahini
juice of 1 lemon
1/2 tsp cumin
1/4 tsp cayenne pepper
water as needed
4 naan breads (I used Trader Joe’s garlic naan)
baby arugula for garnish
Heat grill to high.
Sauté the pepper and onion with the fennel and cumin seeds in a bit of ghee or olive oil.
Cook for about 5 minutes until the veggies soften a bit, and then add the mushrooms. Turn heat to high and let the mushrooms release what water they will.
Add the garlic, sumac and rosemary and cook another 2-3 minutes. Now add the preserves and cook a few more minutes until thickened.
Tip the veggies into a large mixing bowl along with the lamb, panko, feta, salt and pepper.
Mix gently with your hands and form into four elongated burgers. Grill burgers for about 3-4 minutes on each side, until slightly crispy but still medium inside (about 135-140F, depending on taste).
While the lamb cooks, prepare the hummus. Toss garlic and green onion in a small food processor and pulse to mince. Add remaining hummus ingredients and process until very smooth. Add water as needed to achieve a smooth consistency to your taste.
Grill the naan bread on the grill to warm through, or heat in a 400F oven for a few minutes.
Plate the naan bread on each of four plates. Garnish with arugula leaves. Top arugula with a lamb burger. Garnish with a dollop of hummus, and some raita, if desired.
Serves 4.
Here I combine flavors from both regions, and garnish with hummus from the middle east, and cool raita from India. No bun - just naan bread, or whatever flat bread you can get your hands on - there are many middle eastern flat breads.
Keep cool.
1/2 red pepper, finely diced
1/4 red onion, finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 Tbsp ghee or olive oil
6-8 mushrooms, finely diced
2 cloves garlic, finely mined
1 tsp sumac powder (optional)
1 Tbsp rosemary, chopped
1 Tbsp peach or marmalade preserves
1 lb ground lamb
1/4 cup panko crumbs
1/4 cup crumbled feta cheese
1/2 tsp salt
1/2 tsp black pepper (or cayenne to taste)
Hummus:
2 cloves garlic, peeled
1 green onion chopped in quarters
1 can chick peas, drained
2 Tbsp tahini
juice of 1 lemon
1/2 tsp cumin
1/4 tsp cayenne pepper
water as needed
4 naan breads (I used Trader Joe’s garlic naan)
baby arugula for garnish
Heat grill to high.
Sauté the pepper and onion with the fennel and cumin seeds in a bit of ghee or olive oil.
Tip the veggies into a large mixing bowl along with the lamb, panko, feta, salt and pepper.
Grill the naan bread on the grill to warm through, or heat in a 400F oven for a few minutes.
Plate the naan bread on each of four plates. Garnish with arugula leaves. Top arugula with a lamb burger. Garnish with a dollop of hummus, and some raita, if desired.
Serves 4.
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