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California Grilled Lamb Burger with Cumin Yogurt

Chef Suzanne Goin of Lucques in Los Angeles, California, adds heat and spice to lamb with fennel, coriander, oregano and cayenne pepper, while yogurt cools and refreshes the palate.

Ingredients
Serves:
Directions
20 mins Prep time 15 mins Cook time
20 mins Prep time
15 mins Cook time
  • Toast coriander and fennel seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl with a mortar and pestle. Place in large bowl.

  • Heat oil in same skillet on medium-high heat. Add shallots; cook and stir until translucent and just starting to color. Add oregano and thyme. Immediately remove from heat. Add to large bowl; cool completely. Add remaining spices, salt and lamb to bowl; mix gently. Shape into 6 patties.

  • For the Yogurt, toast cumin seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl with a mortar and pestle. Mix yogurt with the toasted cumin, salt and pepper. Set aside.

  • Grill burgers over medium heat to desired doneness. Serve on grilled sourdough bread or hamburger buns. Top with Cumin Yogurt.

Nutrition information

(Amount per serving)

  • Calories: 289Cholesterol: 82mg
  • Sodium: 566mgProtein: 22g
  • Total Fat: 20gFiber: 1g
  • Carbohydrate: 5g

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