Grilled Lamb and Pistachio Burgers

Grilled Lamb and Pistachio Burgers
Staff Writer
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.

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4
Servings
365
Calories Per Serving
Deliver Ingredients

Notes

 

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 

Ingredients

  • 1 1/4  Pound  ground lamb
  • 1/4  Cup  unsalted shelled pistachios, chopped
  • segments preserved lemons or oranges, flesh cut away and discarded, rind finely minced
  • 2  Teaspoons  kosher salt
  • 1  Teaspoon  ground coriander
  • 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.

Nutritional Facts

Total Fat
23g
33%
Saturated Fat
11g
46%
Cholesterol
90mg
30%
Carbohydrate, by difference
9g
7%
Protein
30g
65%
Vitamin A, RAE
15µg
2%
Vitamin B-12
2µg
83%
Calcium, Ca
24mg
2%
Fluoride, F
1µg
0%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
8mg
57%
Phosphorus, P
238mg
34%
Selenium, Se
7µg
13%
Sodium, Na
199mg
13%
Water
104g
4%
Zinc, Zn
4mg
50%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.