Ground Rules: Time to Start Grinding Your Own Meat
For better burgers, take matters in your own hands
When you decide to go for lamb burgers, go all in and flavor them boldly. This recipe pairs garlic, curry, saffron and parsley to stand up to the rich lamb. Lamb shoulder is perfect for grinding. We got ours from Blakley Farms.
Ingredients
SERVINGS: Makes 6 burgers
- 1 pinch saffron threads, crumbled
- 4 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1/2 cup roughly chopped parsley
- 4 tablespoons curry powder
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 pounds ground lamb shoulder
- Salt and pepper to taste
Instructions
Add the crumbled saffron threads and the garlic to the olive oil and set aside to develop. (Do this before grinding the meat, if possible). Gently mix the parsley, curry powder, salt, pepper and oil mixture into the lamb. Cook a tiny amount to check seasoning level. Adjust salt and pepper as necessary. Gently form 6 (5-ounce) burgers. Cook on medium-hot grill until desired doneness (I like medium rare), 8–10 minutes.
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