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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.
2 teaspoons McCormick Gourmet™ Coriander Seed
2 teaspoons McCormick Gourmet™ Fennel Seed
1 tablespoon olive oil
4 shallots, minced
3/4 teaspoon McCormick Gourmet™ Oregano, Mediterranean
1/2 teaspoon McCormick Gourmet™ Thyme
1 tablespoon McCormick Gourmet™ Parsley, Flat Leaf
3/4 teaspoon McCormick Gourmet™ Paprika
1/4 teaspoon McCormick Gourmet™ Cayenne Pepper
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
1 teaspoon salt
1 1/2 pounds ground lamb
1/4 teaspoon McCormick Gourmet™ Cumin Seed
1/2 cup plain yogurt
1/8 teaspoon salt
1 pinch McCormick Gourmet™ Black Pepper, Coarse Ground
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.
(Amount per serving)