Latino-Style Lamb Burgers
Ground lamb seasoned with garlic, onion, cumin and fresh coriander is formed into juicy patties and grilled to perfection, then topped with crumbled queso fresco, spicy chipotle mayonnaise and fresh pico de gallo. These bold burgers bring together smoky, spicy flavors on ciabatta rolls for a gourmet twist on the classic burger.
| Serving Size | 4 |
|---|---|
| Cook Time | 10 mins. |
Ingredients
- ¼ pounds ground lamb
- 3 cloves garlic, minced
- 1 teaspoon finely chopped onion
- 1 teaspoon cumin
- 3 teaspoons chopped coriander (leaves only)
- Salt and pepper
- Queso fresco
- Ciabatta rolls
- Lettuce leaves
- Mayonnaise
- 1 cup quality mayonnaise
- 1 tablespoon finely chopped chipotle
- 1 tablespoon adobo sauce from chipotle can
- 1 tablespoon finely chopped coriander leaves
- Pico de Gallo
- 2 large ripe tomatoes, finely chopped
- 1 jalapeño chili, seeded and finely chopped
- 1-2 red onions, finely chopped
- 1/2 bunch coriander, finely chopped
- 1 lime, juiced
- Pinch of salt and black pepper
Preparation
- Mix the lamb ingredients together without overworking the meat.
- Form into four, 5-ounce patties, and refrigerate for one hour.
- Mix all Mayonnaise ingredients together and refrigerate for one hour.
- Mix all Pico de Gallo ingredients together and refrigerate for 1 hour.
- Cook the burgers on a medium-hot grill, turning once until cooked through.
- Spread Mayonnaise on the bottom of the ciabatta bun, top with patties, queso fresco, lettuce leaves and Pico de Gallo.
Latino-Style Lamb Burgers
Ground lamb seasoned with garlic, onion, cumin and fresh coriander is formed into juicy patties and grilled to perfection, then topped with crumbled queso fresco, spicy chipotle mayonnaise and fresh pico de gallo. These bold burgers bring together smoky, spicy flavors on ciabatta rolls for a gourmet twist on the classic burger.
4
Cook: 10 mins.
Preparation
- Mix the lamb ingredients together without overworking the meat.
- Form into four, 5-ounce patties, and refrigerate for one hour.
- Mix all Mayonnaise ingredients together and refrigerate for one hour.
- Mix all Pico de Gallo ingredients together and refrigerate for 1 hour.
- Cook the burgers on a medium-hot grill, turning once until cooked through.
- Spread Mayonnaise on the bottom of the ciabatta bun, top with patties, queso fresco, lettuce leaves and Pico de Gallo.
Ingredients
- ¼ pounds ground lamb
- 3 cloves garlic, minced
- 1 teaspoon finely chopped onion
- 1 teaspoon cumin
- 3 teaspoons chopped coriander (leaves only)
- Salt and pepper
- Queso fresco
- Ciabatta rolls
- Lettuce leaves
- Mayonnaise
- 1 cup quality mayonnaise
- 1 tablespoon finely chopped chipotle
- 1 tablespoon adobo sauce from chipotle can
- 1 tablespoon finely chopped coriander leaves
- Pico de Gallo
- 2 large ripe tomatoes, finely chopped
- 1 jalapeño chili, seeded and finely chopped
- 1-2 red onions, finely chopped
- 1/2 bunch coriander, finely chopped
- 1 lime, juiced
- Pinch of salt and black pepper
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