Cumin-Scented Lamb Burgers

Basque style slider-size lamb burgers from the book “Pintxos” by Gerald Hrigoyen. Our personal favorite ground lamb dinner from the grill.

Servings: 4

  • 1 pound ground lamb
  • 1 tablespoon cumin seed
  • 2 tablespoons Aioli or garlic mayonnaise
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon fennel seed
  1. 4 small brioche, bun, or pita bread
  2. 2 tablespoons oil
  3. 1 shallot, thinly sliced
  4. 1 small tomato
  5. 4 small lettuce leaves
  6. 3 cloves garlic (optional)

1) Grind cumin to fine powder. Transfer 1/2 teaspoon of cumin to a small bowl and add the Aioli, mix well and set aside.

2) Grind the coriander and fennel to fine powder. Mix in the remaining cumin.
3) Combine the spice mix with the ground lamb, and knead lightly. Divide the lamb into 4 patties.
4) Fry with oil, or grill the patties until brown, turn and brown the other side.
5) Lightly toast the brioche, spread the Aioli. Add a layer of shallot slices. Top with burger, tomato, and lettuce.

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