California Grilled Lamb Burger with Cumin Yogurt

Cooking Recipes Catalogue
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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.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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.