Yes, it sounds strange, but it really did turn out well. I've always thought lamb did better with cumin than any other spice. I skipped making a chutney to go with it because I had the dried fruit buns to serve the burgers on. With a bit of blueberry/mint jelly the dinner really came together.
The small cup of tomatoes is a simple salad of ripe tomatoes, basil, marjoram, parsley, red onion, olives, Parmesan cheese and olive oil/red vinegar. Hard to go wrong with that on a warm spring day.
You could also do this as small balls to serve over cous cous, or even noodles.
1 1/2 lbs. ground lamb
1 small red onion, chopped
1/2 cup fresh mint, chopped
1 tablespoon ground cumin
salt and pepper
3-4 tablespoons ruby port
Mix everything but the port together. Add the port slowly so that you do not over-wet the meat. If it begins feeling too wet, you can always toss in a few breadcrumbs.
Form the lamb into patties and fry over medium/high heat until done to your liking.
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