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California Grilled Lamb Burger with Cumin Yogurt

By: McCormick® Gourmet Collection®  
"Fennel, coriander, oregano, and red pepper flavors - from Chef Suzanne Goin of Lucques in Los Angeles, California - add heat and spice to the lamb, while the yogurt cools and refreshes the palate."

Rating: This weblink has been rated 8 times with an average star rating of 4.8 Read Reviews (6)

Rate/Review | 130 people have saved this

Prep Time:
15 Min
Cook Time:
15 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 teaspoons McCormick® Gourmet Collection® Fennel Seed
  • 2 teaspoons McCormick® Gourmet Collection® Coriander Seed
  • 4 shallots, finely minced
  • 1 tablespoon olive oil
  • 3/4 teaspoon McCormick® Gourmet Collection® Mediterranean Oregano Leaves
  • 1/2 teaspoon McCormick® Gourmet Collection® Thyme Leaves
  • 1 tablespoon McCormick® Gourmet Collection® Parsley Flakes
  • 3/4 teaspoon McCormick® Gourmet Collection® Paprika
  • 1/4 teaspoon McCormick® Gourmet Collection® Ground Cayenne Red Pepper
  • 1/4 teaspoon McCormick® Coarse Grind Black Pepper
  • 1 teaspoon salt
  • 1 1/2 pounds ground lamb
  •  
  • Cumin Yogurt:
  • 1/4 teaspoon McCormick® Gourmet Collection® Cumin Seed
  • 1/2 cup plain yogurt
  • 1/8 teaspoon salt
  • 1 pinch McCormick® Coarse Grind Black Pepper

Directions

  1. Toast fennel and coriander seeds, in a preheated dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl or with a mortar and pestle. In same skillet, saute the shallots in the olive oil until translucent and just starting to color. Add the oregano and thyme. Immediately remove from heat and set aside.
  2. Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
  3. Toast cumin seeds, in a preheated, dry skillet over medium heat, about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl or with a mortar and pestle. Combine yogurt with the toasted cumin, salt and pepper. Set aside.
  4. Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 280 | Total Fat: 18g | Cholesterol: 77mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by TUNISIANSWIFE 
This spice blend is EXCEPTIONAL!!! I have to say, I didn't use it as a burger but was looking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2009 by Elizabeth 
3/31/09-I just made this again last night with turkey and they were so good. I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2006 by misskitty 
This is the best recipe for lamb burgers! I like to add 2 - 3 Tbs. chopped fresh cilantro, 3... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2006 by ginger s. 
this was great!!! the herbs and the lamb combo, delicious. grilled outside and served on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2006 by Passion 
These turned out great. I didn't have the coriander or fennel seeds and didn't even make the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 8, 2006 by CJMICRO 
These are delicious! We have actually made with half ground lamb and half ground venison. I... MORE

 
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