California Grilled Lamb Burger with Cumin Yogurt
Preparation Time: 20 minutes
Cook Time: 20 minutes
Makes 6 servings.
Chef Suzanne Goin of Lucques in Los Angeles, California, adds heat and spice to lamb with fennel, coriander, oregano and red pepper, while yogurt cools and refreshes the palate.
2 tsp McCormick® Gourmet Collection Coriander Seed
2 tsp McCormick® Gourmet Collection Fennel Seed
1 Tbs olive oil
4 shallots, minced
3/4 tsp McCormick® Gourmet Collection Oregano Leaves, Mediterranean
1/2 tsp McCormick® Gourmet Collection Thyme Leaves
1 Tbs McCormick® Gourmet Collection Parsley Flakes
3/4 tsp McCormick® Gourmet Collection Paprika
1/4 tsp McCormick® Gourmet Collection Red Pepper, Ground Cayenne
1/4 tsp McCormick® Gourmet Collection Black Pepper, Coarse Grind
1 tsp salt
1 1/2 lbs ground lamb
1/4 tsp McCormick® Gourmet Collection Cumin Seed
1/2 cup plain yogurt
1/8 tsp salt
McCormick® Gourmet Collection Black Pepper, Coarse Grind
Toast coriander and fennel seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl with a mortar and pestle. Place in large bowl.
Heat oil in same skillet on medium-high heat. Add shallots; cook and stir until translucent and just starting to color. Add oregano and thyme. Immediately remove from heat. Add to large bowl; cool completely. Add remaining spices, salt and lamb to bowl; mix gently. Shape into 6 patties.
For the Yogurt, toast cumin seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl with a mortar and pestle. Mix yogurt with the toasted cumin, salt and pepper. Set aside.
Grill burgers over medium heat to desired doneness. Serve on grilled sourdough bread or hamburger buns. Top with Cumin Yogurt.