Clay's Kitchen : Lamb and Mutton Recipes

Lamb and Mutton Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Turkish-Style Lamb Burgers With Walnut Sauce

Recipe from: Jenifer Milton
Servings: 4

For the Bulgar:

1 cup boiling water
⅓ cup bulgur
½ teaspoon salt

Pour boiling-hot water over bulgur with salt in a small bowl and soak 15 minutes, then drain in a sieve.

For the Sauce:
1 clove garlic
⅛ teaspoon salt
½ cup walnuts
¼ cup water
1 teaspoon fresh lemon juice
⅛ teaspoon cayenne pepper

Make sauce while bulgur soaks. Mince garlic and mash to a paste with salt using a large heavy knife, then transfer to a food processor and blend with remaining sauce ingredients until smooth. Transfer to a bowl.

For the Pitas:
4 pita loaves (4 inch size)
1 tablespoon olive oil
Paprika, not hot, for dusting

Arrange pitas on a baking sheet. Brush with oil, then lightly dust with paprika and season with pepper. Broil on lowest rack until toasted, 1 to 3 minutes (watch to prevent burning). Keep pitas warm, loosely covered with foil, while broiling burgers.

For the Burgers:
¼ teaspoon salt
1 medium onion, quartered
¼ cup packed fresh cilantro leaves
¼ cup packed fresh flat-leaf parsley leaves
1 pound ground lamb
½ teaspoon paprika, not hot
¼ teaspoon ground allspice
¼ teaspoon black pepper
¼ teaspoon cayenne pepper

Preheat broiler.

Pulse onion and herbs in cleaned processor until finely chopped, then transfer to a bowl and stir in bulgur, lamb, paprika, allspice, pepper, cayenne, and salt until just combined. Form lamb mixture into 4-inch size patties.

Oil rack of a broiler pan and heat 4 inches from heat until hot, 3 to 5 minutes. Broil burgers, turning over once, until cooked through, 5 to 7 minutes total. Serve burgers on pitas, topped with sauce.

For Garnish:
fresh cilantro sprigs

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