BBS:      TELESC.NET.BR
Assunto:  Indian Spiced Lamb Burgers With Gralic Mint Yogurt Mayo
De:       Ben Collver
Data:     Sun, 15 Mar 2026 08:11:51 -0700
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Indian Lamb Burgers With Garlic Mint Yogurt Mayo
 Categories: Burgers, Indian, Lamb
      Yield: 6 Burgers
 
      1 lb Lamb mince
      3 cl Garlic; minced
           Fresh ginger (1"); minced
      3 tb Mint leaves; chopped
      2 tb Cilantro; chopped
      2    Thai green chiles;
           - or to taste,
           - finely chopped
    1/2 ts Black peppercorns
      2    Cloves
    1/2 ts Cumin seeds
      1    Green cardamom
    1/4 ts Fennel seeds
    1/8 ts Nutmeg; freshly ground
      1 pn Cinnamon
    1/2 tb Olive oil
           Salt; to taste

MMMMM---------------------YOGURT MAYONNAISE--------------------------
    1/4 c  Mayonnaise
    1/4 c  Plain greek yogurt
      1 cl Garlic
      2 tb Mint leaves; finely chopped
    1/2 tb Lemon juice; or to taste
           Salt & pepper; to taste

MMMMM------------------------FOR SERVING-----------------------------
           Buns
           Lettuce leaves
           Onions; sliced
           Tomatoes; sliced
           Pepper Jack, Colby, or
           - any easy melting cheese;
           - to serve alongside
           Fries, chips, onion rings,
           - beer, hot sauce, pickles,
           - etc
 
  In a small bowl, mix up the mayo & yogurt. Mince the garlic clove
  using your microplane and add the mint leaves to the yogurt. Add
  lemon juice, salt & pepper. Refrigerate until ready to use.
  
  Using your coffee grinder coarsely grind black pepper, fennel, cloves,
  cumin, and cardamom. Set aside in the grinder itself. In a bowl, add
  the lamb mince. Add the garlic, ginger, mint, cilantro & green
  chiles. Add the ground spices over it along with nutmeg, cinnamon &
  olive oil. Using a fork (or your hands), lightly mix up the mince
  with all the herbs and spices. If you have time, you can cover the
  bowl with a cling film & let it sit in the fridge for 1 to 2 hours or
  else you can use it right away.
  
  Heat up a cast iron pan. Divide the lamb mince into six equal
  portions. (We do not like very thick patties, so I could make 6 out
  of these, however if making thicker patties, divide into desired
  portions). Brush 1 ts oil on the pan and cook the patties on
  moderately high heat until well-browned on the bottom, about 4
  minutes. Flip the patties and cook on the other side, about 3 to 4
  minutes more. When cooked, add the cheese on top and cover with a
  lid, the cheese should melt in under a minute. Note: We like our
  burgers cooked through and the times are noted for that. If you like
  your burgers pink in bewteen, please reduce the cooking time. These
  burgers grill beautifully, you can use your outdoor grill to good use
  for cooking these.
  
  While the patties are cooking, you will see the mince releasing a lot
  of fat and juice, soak it up by warming up the bun halves on the same
  pan.
  
  Assemble the burgers by slathering the yogurt mayo on both sides of
  the buns, add in the onion & tomato slices, lettuce and place the
  cooked patties.
  
  Serve immediately along side chips.
  
  Recipe FROM: 
 
MMMMM
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