Lamb Burgers Two Ways

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Lamb. What a beautiful thing. This ground lamb was originally intended for a rather spartan meal of lamb and lentils I found on Food 52. Needless to say, that was vetoed and instead we made lamb burgers two ways and both the recipe inspirations came from Epicurious.

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Now, it was lamb burgers two ways because we couldn’t agree which version of the burgers we wanted. The first mixture was made with a Moroccan-inspired twist: paprika, cumin, red chilli, coriander and a harissa mayonnaise to go on top. Both burger mixes got the grated onion – this was the end of the onion, so some of it got chopped because I couldn’t grate it without grating my fingers as well – garlic and salt and pepper. No breadcrumbs or eggs or any of that bologna! This is meat and seasoning, pure and simple. This version of the burgers, and the kofte-esque creations seen in the lead picture, actually went into lunch wraps which we enjoyed the rest of the week, but more on that in another post!

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The second mixture was an Indian version with , grated fresh ginger, mild curry powder, ground coriander, turmeric, red chilli and cilantro (coriander leaves) with the obligatory grated onion and garlic. These we ate as burgers with a mint, cucumber and yogurt topping and – much to my chagrin as they were my husband’s choice – they were pretty darn good. Although, I guess I still made them so I should be glad they tasted good. No, chagrin it is.

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We enjoyed them with sweet potato fries which had been coated in olive oil and smoked paprika and they went really well, plus the paprika makes the sweet potatoes look even more orange if that’s possible!

They were delicious and easy to make, even making two versions, and the resulting lunch wraps were like heaven. Can’t wait to share those with you!

Bon appetit!

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