Grilled Lamb and Pistachio Burgers Recipe


Nutrition

Cal/Serving: 483
Daily Value: 24%
Servings: 4

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat40g62%
Saturated15g77%
Carbs5g2%
Fiber2g7%
Sugars1g0%
Protein25g51%
Cholesterol103mg34%
Sodium1033mg43%
Calcium43mg4%
Magnesium43mg11%
Potassium441mg13%
Iron3mg15%
Zinc5mg34%
Phosphorus267mg38%
Vitamin A39IU1%
Vitamin C16mg26%
Thiamin (B1)0mg16%
Riboflavin (B2)0mg19%
Niacin (B3)9mg43%
Vitamin B60mg17%
Folic Acid (B9)33µg8%
Vitamin B123µg55%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K7µg9%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated4g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Where There's Smoke Cookbook


Where's There's Smoke Cookbook

Lamb meat is not usually used to make burgers, explains author Barton Seaver of Where There’s Smoke, because the fat in the meat is not a favorable flavor or mouthfeel, making it difficult to create a juicy patty. He resolves this issue by substituting some of the fat taken out of the meat with olive oil, and pairs his lamb burgers with other like-minded Mediterranean ingredients such as preserved lemons for flavor and ground pistachios for texture and aroma.

Click here to see 50 Best Burger Recipes

 

2.75
Ratings8

INGREDIENTS

  • 1 1/4 pounds ground lamb
  • 1/4 cup unsalted shelled pistachios, chopped
  • 2 segments preserved lemons or oranges, flesh cut away and discarded, rind finely minced
  • 2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 2 turns of freshly ground black pepper
  • 2 teaspoons water
  • 1 tablespoon extra-virgin olive oil

DIRECTIONS

Place all of the ingredients into a medium bowl and, working quickly but deliberately, mix by hand or with a fork until they are thoroughly combined. The danger here is mixing too aggressively. If you heat up the mixture too much or too fast, then it turns into a paste which, when cooked, will have the texture of a hot dog. By mixing with care, you retain the texture of the lamb and end up with a hamburger-like mouthfeel. Chill the mixture for at least 20 minutes.

Evenly divide the mixture into 4 portions and shape them into balls. Gently flatten them so they look like sad meatballs and set them just adjacent to the coals of a medium fire flavored with applewood or oak. Cover the grill and cook for 2 to 3 minutes, depending on the heat of the fire. Flip the patties and cook for another 2 to 3 minutes. Remove the patties to the coolest part of the grill and cook 2 minutes longer, or until they are about medium doneness, then serve immediately.

Recipe Details

Servings: 4

Notes and Substitutions:

 

Reprinted with permission from Where There’s Smoke © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Katie Stoops 



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