Saturday, May 31, 2008

Lamb Burgers With Mint, Cumin, And Port


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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