The lively combination of herbs and spices gives these burgers a sophisticated taste.
Ingredients
- 1 egg
- 2 tbsp (25 mL) lemon juice
- 1 small onion, finely chopped
- 1/3 cup (75 mL) minced fresh mint
- 1/3 cup (75 mL) minced fresh parsley
- 1 tbsp (15 mL) minced seeded jalapeño or green finger pepper
- 2 cloves garlic, minced
- 2 tsp (10 mL) ground coriander
- 1 tsp (5 mL) dried marjoram or oregano
- 1/2 tsp (2 mL) each ground cumin, salt and pepper
- 1/4 tsp (1 mL) allspice
- 1 lb (500 g) lean ground lamb
Steps
- In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
- Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.
