• Class Schedule

    CLASS SCHEDULE

    MONDAY
    WEDNESDAY     5am, 6am, 8:30am QuickFit, 9:30am Open Gym, 12pm, 4:30pm, 6:00pm

    TUESDAY
    THURSDAY     5:30am, 8:30am Quickfit, 9:30am Open Gym, 4:30pm, 6:00pm

    FRIDAY 5am, 6am, 8:30am QuickFit, 9:30am Open Gym, 12pm, 5pm

    SATURDAY 9:30am

    Show Full Schedule

  • 713-467-1450
  • Contact

    Let's Keep In Touch!X

    ADDRESS8716 Long Point #213
    Houston, TX, 77055

    LEAVE A COMMENT

    Sending your message. Please wait...

    Thanks for sending your message! We'll get back to you shortly.

    There was a problem sending your message. Please try again.

    Please complete all the fields in the form before sending.

Nutrition

HOMENutritionSouth Asian Inspired Lamb Burgers with Mint-Cilantro Chutney

South Asian Inspired Lamb Burgers with Mint-Cilantro Chutney

By admin | In Nutrition | on August 28, 2012

I was so happy to finally see some non-frozen ground lamb at HEB last week! It was branded HEB “Natural” and stocked near the ground beef section. Since lamb is common in Middle Eastern and North Indian cuisines, I thought of trying  these kebab-like lamb burgers.

And what goes better with a kebab than a spicy, tart, herb sauce? The mint-cilantro chutney is a refreshing and extremely versatile condiment to have on hand as it goes well with pretty much anything. You can use it as a marinade or as a sauce for any pan fried or grilled fish, shellfish, chicken, beef or lamb recipe.

Lamb Burgers

Ingredients:

  • 2lb ground lamb
  • 1 medium sized white onion finely chopped
  • 2 tsp ginger powder
  • 3 tsp all spice powder
  • 2 tsp salt (to taste)
  • 2 tsp sumac powder (optional. Usually available in the Mediterranean section of the International aisle)
  • 1/2tsp grassfed butter
  1. Let the lamb sit outside the refrigerator for 15-20 minutes before you open it so it comes to room temperature. This makes it much easier to evenly combine it with the seasonings.
  2. In a large mixing bowl, add the lamb, onion, and seasonings. The most effective way is to combine it with your hand until it forms a homogenous mixture. If possible, let it sit outside for 15-20 minutes to let the flavors get absorbed before forming the patties. (These can be prepared up to 24 hours in advance and stored covered in the refrigerator).
  3. Heat your pan up to medium high temperature (I recommend using a flat, cast iron pan).
  4. While your pan is heating, form thin burger patties (about 1/4 of an inch thick) so that they cook through evenly.
  5. When the pan is ready, add the butter and swirl it around. Then, add the burger patties, making sure they don’t touch each other.
  6. Let them cook undisturbed for 3- 4 minutes on one side. Then flip and cook for about 2-3 minutes on the other side, until the meat is cooked through.
  7. Sumac is a sour, lemony, deep red colored powder that goes great with any grilled or pan fried meat. Sprinkle a little bit of this powder on the burgers and flip one more time , cooking for about 30 seconds and then serve.

Mint-Cilantro Chutney

Ingredients:

  • 1 bunch mint*
  • 1 bunch cilantro*
  • 3/4th of a medium sized onion roughly chopped
  • 1 -2 lemons (to taste, depending on their size)
  • 1/2 jalapeno roughly chopped
  • 1 -2 tsp salt (to taste)
  1. Blend all of the above ingredients in a food processor.
  2. Once a paste is formed, taste and adjust with any of the ingredients to your desired spice level.

*Note:

  • Because of the sharp flavor of the mint, the general ratio for mint:cilantro is 1:2.
  • This chutney needs to be consumed while it’s fresh since the ingredients are all raw. It can be stored in the fridge for 2-4 days.
  • As a variation, you can add some tamarind for more tartness or a dash of honey to make it sweet.

No Comments to "South Asian Inspired Lamb Burgers with Mint-Cilantro Chutney"

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a Reply

Your email address will not be published. Required fields are marked *

COPYRIGHT © CrossFit West Houston 2019. ALL RIGHTS RESERVED.