Lamb Burgers with Indian Spices and Yogurt-Mint Sauce

Lamb Burgers with Indian Spices and Yogurt-Mint Sauce
Photo by Charles Masters

Ingredients

  • Dash of grated whole nutmeg
  • 1/8 teaspoon ground red pepper
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground mustard
  • ¼ teaspoon ground cardamom
  • ¾ teaspoon ground coriander
  • 1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
  • + 14 more ingredients
    • 1 tablespoon fresh lemon juice
    • 4 (1 1/2-ounce) hamburger buns, toasted
    • ¼ cup finely chopped shallots
    • ¾ teaspoon kosher salt, divided
    • ¾ cup finely chopped onion
    • 2 tablespoons olive oil, divided
    • 2 cups torn radicchio
    • ¾ teaspoon ground cumin
    • 2 tablespoons minced garlic, divided
    • ¼ teaspoon freshly ground black pepper, divided
    • ½ cup 2% low-fat Greek-style plain yogurt
    • 2 red bell peppers
    • 2 tablespoons finely chopped fresh mint, divided
    • Cooking spray

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 ...

View full recipe at My Recipes

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