LAMB, CUMIN AND CORIANDER BURGERS

Thursday, February 07, 2013

I love any kind of burger and recently we have been experimenting with venison burgers so I decided a change of animal was in order and with some lovely lamb in my freezer it was the perfect time to try a lamb burger. 


I boned out the neck section of the lamb and minced the meat using my Kitchenaid mincer attachment. 

I simply added the Keg Steak Seasoning (coarse salt, black pepper, and dehydrated onion and garlic), ground cumin and fresh coriander (cilantro).

I formed the burgers and fried them in a hot, dry pan.

We ate them with a little lettuce and red onion on ciabatta rolls- delicious!

 
A good burger has to start with good meat.  The delicious lamb used in these burgers came from Tangle Ridge Ranch.  Please check out the web site- their lamb is amazing. 
It is with great pride that we share with you our Tangle Ridge Ranch lamb. Our pastured lamb is raised outdoors, under low stress conditions, with the very best of forages, sunshine and fresh air.


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