Wednesday, May 23, 2012

Curry Lamb Burger with Roasted Red Pepper Pecan Spread

During BBQ season, I am always looking for new ideas to try on the grill.  These burgers are simply amazing.  And, with the right toppings feel very gourmet and indulgent.  The roasted red pepper pecan spread is KEY.  I followed the recipe in the link below, but cut it in half.  The leftovers are fab on breakfast sandwiches or just regular ole sandwiches.

One little tip is to make the burgers the night before and to chill them in the fridge before BBQing.  They tend to be a bit on the crumbly side and they firm up a bit in the fridge.

Makes:  5 x 5oz burgers
Burger Ingredients:
  • 1lb lean ground lamb
  • 1/2 medium onion, minced
  • 1 c. baby bella (or regular) mushrooms, minced
  • 1 egg white
  • 1/2 c. panko (or bread crumbs)
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp ginger
  • Salt & Pepper
Burger Instructions
  1. In a skillet with a little EVOO, saute the onion and mushrooms until the onion is translucent and the mushrooms have released their liquid.
  2. Mix all the burger ingredients up in a bowl.  WITH YOUR HANDS.
  3. Form into patties.  Mine were 5 oz.  And because I am anal, I used my food scale to ensure equality.
  4. Grill.
Burger Toppings:

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