California Grilled Lamb Burger with Cumin Yogurt
main dishes

California Grilled Lamb Burger with Cumin Yogurt

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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.
  • 20m

    prep time

  • 15m

    Cook Time

  • 289

    Calories

  • 16

    Ingredients

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Ingredients

6

Servings

California Grilled Lamb Burgers

Cumin Yogurt

Instructions

  • 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 (per Serving)

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