Curry-Spiced Lamb Burgers

The rustic, pungent flavors of grilled lamb are accentuated with cumin, coriander and turmeric. Syrah is a classic pairing for lamb, the slightly earthy taste of which accentuates the wine’s savory side. Serve these burgers with Saronsberg Provenance Shiraz 2013.

Yield: 4 servings
1½ pounds (700g) boneless lamb shoulder, cut into chunks
1 medium (or ½ large) onion, peeled and cut into chunks
1 fresh chili, preferably Jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon turmeric
Salt and freshly ground black pepper to taste
Diced mango, green and red pepper, red onion and scallion; and shredded carrot and lettuce, to garnish (optional)

1. If grilling or broiling, heat should be medium-high online casino and rack about 4 inches (10cm) from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.

2. To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of preference. For stove-top, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.

3. Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.


Recipe Source: New York Times Wine Club