Cumin Scented Lamburgers Recipe
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
- 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.
- 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.
- 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.
- Spread mayonnaise on one side of the rolls or slices.
- Top with the lamburger and then the other half of the roll.
- Enjoy!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 3 servings | |
| Calories 476 | |
| Calories from Fat 393 | 83% |
| Total Fat 44.58g | 56% |
| Saturated Fat 12.34g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 467mg | 19% |
| Potassium 130mg | 4% |
| Total Carbs 10.64g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.68g | 1% |
| Protein 10.39g | 17% |
