| Ingredients: 1 Pound(s) ground lamb 1 Cup(s) finely chopped onion, yellow 1/4 Cup(s) chopped parsley 1/2 Teaspoon(s) ground coriander 1/2 Teaspoon(s) ground cumin 2 Tablespoon(s) oil, olive 1 Teaspoon(s) salt 1/2 Teaspoon(s) freshly ground black pepper |
Directions:
Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties. Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes. Would go well with a nice tadzhiki sauce. |
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Garlic almond lemon sauce (
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2 minced garlic clove 1/4 Cup(s) almond butter 2 Tablespoon(s) lemon juice 2 Tablespoon(s) water 2 Tablespoon(s) oil, olive |
Directions: Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside. |