Lamb Curry Burgers - Recipe

These burgers are one of my family's favorites.  They are so easy, and are fabulous in the oven or on the grill.  I serve them on potato buns with a little ketchup and bread and butter pickles.

Lamb Curry Burgers

(Makes 8 1/4 lb. Burgers)

The Rub

1/4 tsp. Cayenne Pepper
2 tsp. Garlic Powder
2 tsp. Kosher Salt
1 tsp. Ground Coriander
2 tsp. Turmeric

The Burgers

2 lb. Ground Lamb
1/2 tsp. Kosher Salt
3 Turns of Freshly Ground Black Pepper

Preheat the oven to 375 degrees Fahrenheit.  In a small bowl, mix the rub spices together.  Set aside.  In a large bowl, mix the lamb, salt, and black pepper together with your hands until evenly distributed.  Divide the meat into eight balls and press into patties.  Dip each patty gently into the rub on both sides, then place onto a cookie sheet.  Do not press the rub too heavily.  If you have a little rub left over, discard it.  Do not sprinkle any more on the burgers.  It will be too salty if you do.  Make a small indentation in the center of each patty with your thumb.  Cook them for 20 minutes to an internal temperature of 160 degrees Fahrenheit.  I have also grilled them on our Big Green Egg (550 degrees Fahrenheit) on the grate with the lid closed, 3 minutes on each side.  Check internal temperature for 160 degrees Fahrenheit.  Serve warm.


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