Monday, September 23, 2013

Paleo Lamb Burgers

Sometimes the last meal before a grocery trip is a little dicey. I always seem to find myself short on something, causing improvisation to enter the picture.

When I came up with the idea to make lamb burgers, I envisioned pine nuts. I love the combination of lime, pine nuts and mint. I did NOT love, however, the unfortunate discovery that I had nary a pine nut on hand.

Instead I decided to wing it with pistachios, which I have also seen paired with lamb. I thought about trying to run them through my spice grinder, but I know pistachios are pretty soft and don't crush well. I did the best I could chopping them up finely, but in the end liked having the bit of crunch in the burger.

I remembered how much I had liked the tzatziki guacamole from Primal Cravings, so I whipped up some to serve on top of the burger. A cucumber and tomato salad would be a nice accompaniment as well.

Paleo Lamb Burgers

1/2 medium onion, chopped
1 tsp. dried oregano
2 minced garlic cloves
1/2 tsp. ground black pepper
1/4 tsp. ground allspice
1 tsp. coriander
1 lb. ground lamb
small handful raw pistachios, finely chopped (I wound up with about 2 tbs.)
2 tbs. fresh chopped parsley
3 tbs. fresh chopped mint
3/4 tsp. salt

Heat 1-2 tsp. of olive oil in a small skillet. Add onion and cook until soft. Add oregano, garlic, pepper and allspice. Cook for another minute then remove from heat.

Meanwhile, combine lamb, pistachios, parsley, mint and salt in a large bowl. Stir in onion mixture and mix well. Form into patties and put in fridge to firm up a bit.

After about 15 minutes, heat another tbs. of olive oil in a large skillet. Cook burgers for about 3-4 minutes per side or until done.

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