Grilled Lamb and Pistachio Burgers

Staff Writer
Grilled Lamb and Pistachio Burgers
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
479
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
  • 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.

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.

Nutritional Facts

Total Fat
40g
62%
Sugar
2g
N/A
Saturated Fat
15g
77%
Cholesterol
103mg
34%
Protein
25g
50%
Carbs
4g
1%
Vitamin A
3µg
N/A
Vitamin B12
3µg
55%
Vitamin B6
0.3mg
16.1%
Vitamin C
6mg
10%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
4.8%
Vitamin K
7µg
9%
Calcium
39mg
4%
Fiber
1g
5%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
3mg
15%
Magnesium
42mg
10%
Monounsaturated
18g
N/A
Niacin (B3)
9mg
43%
Phosphorus
264mg
38%
Polyunsaturated
4g
N/A
Potassium
419mg
12%
Riboflavin (B2)
0.3mg
18.6%
Sodium
386mg
16%
Thiamin (B1)
0.2mg
15.5%
Zinc
5mg
34%

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