Lamb Burger
- 2 1/4-inch-thick slices Spanish or sweet onion, plus more for garnish
- Oil as needed (Psilakis uses a blend of 90 percent canola & 10 percent extra-virgin olive, but you can suit yourself)
- Kosher salt and freshly cracked black pepper
- 7 ounces ground lamb
- 3 ounces ground pork
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground coriander
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh dill
- 1 scallion, green part only , finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- About 2 ounces pork caul fat or lightly smoked (preferably uncured) bacon (optional)
- 2 buns or rolls of your choice, brushed with olive oil and lightly toasted
- Lemon wedges for squeezing
- Extra-virgin olive oil for drizzling
- Produce
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1/2 teaspoon)
- Dill, fresh (1 tablespoon)
- Lemon (1)
- Parsley, fresh (1 tablespoon)
- Scallion (1)
- Spanish or sweet onion (1 thick 2 1/4-inch-thick slices)
- Meat
- Ground lamb (7 ounces)
- Ground pork (3 ounces)
- Pork caul (2 ounces)
- Condiments
- Dijon mustard (1 tablespoon)
- Cooking & Baking
- Fennel, ground (1/2 teaspoon)
- Kosher salt and freshly cracked black pepper (1)
- Oil (1)
- Olive oil, Extra-virgin (1)
- Bread & Baked Goods
- Buns or rolls (2)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published August 16, 2011 (1 year ago).
43 people saved this recipe.
