California Grilled Lamb Burger with Cumin Yogurt

SUBMITTED 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."

RECIPE RATING:

Read Reviews (6)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
Combine remaining spices, salt and lamb in a medium bowl. Mix gently, shape into 6 patties.
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.
Grill the burgers over medium heat to desired doneness. Serve with grilled sourdough bread or hamburger buns. Top with cumin yogurt.

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REVIEWS

Reviewed on mar. 19, 2006 by TUNISIANSWIFE

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

TUNISIANSWIFE
mar. 19, 2006

This spice blend is EXCEPTIONAL!!! I have to say, I didn't use it as a burger but was looking for a lamb marinade to make grilled pieces of lamb/bone in. This is to die for marinade and my lamb-loving husband loved it! Toasting the seeds makes all the difference...it takes on a different flavor when toasted. I just combined all the ingredients including the yogurt. Didn't have shallots so used 2 tsp. onion powder, used fresh parsley, and didn't have cumin seeds so used 1/2 tsp. ground cumin. Did add 1 tbsp. balsamic vinegar to this marinade. The lamb pieces were done in oven broiler pan and were so incredibly tender after marinating for about 7 hours. I can't wait to try these as burgers this summer on the grill. Hamburger could easily be replaced for the ground lamb, as it is less expensive. With the spice blend, they taste a little like italian sausage (due to the fennel) and a gyro. DON'T BE AFRAID TO TRY THIS AS A MARINADE FOR MEATS BY DOING AS I DID ABOVE! Thanks for this wonderful favorite for my husband. The only thing I would do differently next time is maybe cut down on the fennel by 1/2 tsp. I also found that the fennel seeds got a bit browner than the coriander so would add the coriander first to the hot pan.

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9 users found this review helpful

This spice blend is EXCEPTIONAL!!! I have to say, I didn't use it as a burger but was looking... MORE

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

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

Reviewed on apr. 24, 2006 by ginger s.

this was great!!! the herbs and the lamb combo, delicious. grilled outside and served on... MORE

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

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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