Chef Suzanne Goin of Lucques in Los Angeles, California, adds heat and spice to lamb with fennel, coriander, oregano and cayenne pepper, while yogurt cools and refreshes the palate.
20m
PREP TIME
15m
COOK TIME
289
CALORIES
16
INGREDIENTS
Servings: 6
Ingredients
- California Grilled Lamb Burgers
- 2 teaspoons McCormick Gourmet™ Organic Coriander Seed
- 2 teaspoons McCormick Gourmet™ Organic Fennel Seed
- 1 tablespoon olive oil
- 4 shallots, minced
- 3/4 teaspoon McCormick® Ground Oregano
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1 tablespoon McCormick Gourmet™ All Natural Flat Leaf Parsley
- 3/4 teaspoon McCormick Gourmet™ Organic Paprika
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 teaspoon salt
- 1 1/2 pounds ground lamb
- Cumin Yogurt
- 1/4 teaspoon McCormick Gourmet™ Organic Cumin Seed
- 1/2 cup plain yogurt
- 1/8 teaspoon salt
- 1 pinch McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Toast coriander and fennel seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush seeds in small bowl with a mortar and pestle. Place in large bowl
- 2 Heat oil in same skillet on medium-high heat. Add shallots; cook and stir until translucent and just starting to color. Add oregano and thyme. Immediately remove from heat. Add to large bowl; cool completely. Add remaining spices, salt and lamb to bowl; mix gently. Shape into 6 patties
- 3 For the Yogurt, toast cumin seeds in preheated dry skillet on medium heat about 30 seconds or until aromatic. Remove from skillet. Crush in small bowl with a mortar and pestle. Mix yogurt with the toasted cumin, salt and pepper. Set aside
- 4 Grill burgers over medium heat to desired doneness. Serve on grilled sourdough bread or hamburger buns. Top with Cumin Yogurt
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