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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Samantha
Servings: 4
We love lamb and the flavors are so wonderful. I have made this for company and even my 3 yr old likes them. I subscribe to Bon Appetite magazine and got the recipe from there.
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 ¼ teaspoons salt
¾ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground cumin
1 ¾ pounds ground lamb
For the Salsa:
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beet, boiled, peeled, cut into ⅓-inch cubes
1 large orange, peel and pith cut away, flesh cut into ⅓-inch cubes
1 cup chopped red onion
¼ cup chopped pitted green Greek olives
bun
lettuce, and
mayonnaise
I like to make the salsa earlier to let the flavors work together but it isn't needed. To make the salsa whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season to taste with salt and pepper. Can cover and refrigerate up to 8 hours.
For burgers: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four ½-inch-thick patties. Arrange on small baking sheet.
Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.