Lamb Burgers with Indian Spices and Yogurt-Mint Sauce
Ingredients
- 1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
- ¾ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground mustard
- ¼ teaspoon ground turmeric
- 1/8 teaspoon ground red pepper
- Dash of grated whole nutmeg
- + 14 more ingredients
-
- 2 tablespoons finely chopped fresh mint, divided
- 2 red bell peppers
- ½ cup 2% low-fat Greek-style plain yogurt
- 1 tablespoon fresh lemon juice
- ¼ teaspoon freshly ground black pepper, divided
- Cooking spray
- 2 tablespoons minced garlic, divided
- ¾ teaspoon ground cumin
- 2 cups torn radicchio
- 2 tablespoons olive oil, divided
- ¾ cup finely chopped onion
- ¼ cup finely chopped shallots
- ¾ teaspoon kosher salt, divided
- 4 (1 1/2-ounce) hamburger buns, toasted
1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding. 2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but ...
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