Ingredients for Burger:
2 tablespoons fresh ginger
1 tablespoon fresh garlic
4 curry leaves
1 stalk of lemon grass (thick white part only)
3 Thai chili peppers
2 pimento peppers (Trinidad seasoning peppers)
2 leaves of Cuban oregano (or plain oregano)
2 pounds of fresh ground lamb
1 tablespoon white pepper
1 tablespoon dark soy sauce (found in any Asian store)
1 tablespoon tamarind concentrate (found in any Asian Store)
1 1/2 teaspoon kosher salt
1 tablespoon Worcestershire
1 tablespoon curry powder
1/3 cup of fresh lemon juice
handful of cilantro
handful of mint
handful of parsley
Kaiser Rolls or buns
Ingredients for Sauce:
1 1/2 cup Greek yogurt
3 tablespoon Mexican sour cream
juice of half a lemon
1/2 tablespoon curry powder
1 teaspoon white pepper
pinch of salt to taste
1 tablespoon cilantro
1 tablespoon Italian parsley
4 leaves of mint
1 tablespoon siracha (optional)
To a food processor add, ginger, garlic, Cuban oregano, shallot, lemon grass, curry leaves and the peppers. Pulse to a semi chunky paste. It does not need to be super smooth.
Add this aromatics to the ground lamb.
Chop your cilantro, mint and parsley until really fine. Add this to the lamb.
Add dark soy sauce, tamarind concentrate, white pepper, lemon juice, Worcestershire, curry powder and salt to the lamb.
Combine really well, using your hands with some gloves preferably!
Form into whatever sized burgers you want or like. Cover and place in the refrigerator for 30 minutes. Just so the flavors get happy with each other and the meat to tighten up.
For the Sauce
To a bowl whisk together yogurt, Mexican sour cream, lemon juice, curry powder, white pepper, siracha, salt and the cilantro, mint and parsley that has all been finely chopped.
Place in refrigerator until burgers are cooked.
Back to Burgers
Heat a grill to 350 degrees. I used the flat up on my grill, but if you like grill marks then use that. The reason I used the flat top, is because I did not add any eggs to this recipe to hold the meat together.
With the flat top I was able to get a nice sear, and that crust held my meat together.
I seared the first side for 3 minutes, flipped and seared the other side for 3 minutes. Remove from grill and let it sit for a minute before plating up your burger. That is just so the juices settle back down.
For a medium or medium rare burger you will obviously cook it with less time. I like my burger dead!
Putting your masterpiece together:
Slather on some butter on your Kaiser roll and place it on the grill for 1 minute to warm through. The butter will soften that roll.
Remove from grill and slather on the sauce, add your burger with condiments such as lettuce, tomatoes and cucumbers.
Smooch together and take a nice big bite! Best Lamb Burger Ever!