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  • Cumin Scented Lamburgers

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    Cumin Scented Lamburgers
    Prep time:
    Cook time:
    Servings: 3-4 servings
    by Farrell May Podgorsek
    54 recipes
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    Holly's Hill Vineyards in Placerville, California makes some of the nicest wines we have had the pleasure to drink. It is a small, family run winery specializing in Rhone varietals. This recipe accompanied a bottle of their 2008 Mourvédre Classique. Cumin and lamb are a great combination and the paprika added a nice smoky touch. I served the burgers on homemade Herb Rolls but the original recipe called for baguette slices, a great idea for appetizer sliders.

    Ingredients

    • 1 lb pasture raised lamb, ground
    • salt
    • pepper
    • 1 Tbsp garlic oil
    • 1/2 cup mayonnaise
    • 1 1/2 tsp cumin
    • 1 Tbsp paprika
    • 4 slices cheese
    • Buns or baguette slices

    Directions

    1. In a small bowl combine the mayonnaise, cumin and paprika and set aside. This is best done ahead of time and refrigerated so the flavors have a chance to blend.
    2. Gently form the lamb into 3 or 4 burgers. Season with salt and pepper. Preheat an indoor or outdoor grill until hot. Grill the patties for 3-4 minutes on one side. Flip and top with cheese if desired. Continue to grill until the patties are cooked medium rare, or to your taste. Set aside.
    3. Drizzle one side of the buns or baguette slices with garlic oil and place on the grill for a few minutes to toast lightly. Remove from the grill.
    4. Spread mayonnaise on one side of the rolls or slices.
    5. Top with the lamburger and then the other half of the roll.
    6. Enjoy!

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