Page 248 - UMass2018_CookBook

Ingredients
Serves 4
LAMB BURGERS:
1 1⁄4 pounds ground lamb 3 garlic cloves, minced
1 teaspoon finely chopped yellow onion 1 teaspoon ground cumin 3 teaspoons chopped fresh coriander (leaves only) Salt Ground black pepper
MAYONNAISE:
1 cup good-quality mayonnaise 1 tablespoon finely chopped chipotle chile in adobo sauce, plus 1 tablespoon adobo sauce 1 tablespoon finely chopped fresh coriander
Pico de gallo: 2 large ripe tomatoes, finely chopped 1 jalapeño pepper, seeded and finely chopped 1 to 2 red onions, finely chopped 1⁄2 bunch fresh coriander, finely chopped Juice of 1 lime Salt Ground black pepper
SERVING:
4 ciabatta rolls, split Queso fresco, for serving Lettuce leaves, for serving
Latino-Style Lamb Burgers
Meat & Livestock Australia
Preparation
1. To make the lamb burgers, in a large bowl, combine the ground lamb, garlic, yellow onion, cumin and coriander, and season with salt and pepper. Mix together without overworking the meat. Form into 4 (5-ounce) patties and refrigerate for
1 hour.
2. To make the mayonnaise, in a small bowl, stir together the mayonnaise, chipotle chile and adobo sauce and coriander. Refrigerate for 1 hour.
3. To make the pico de gallo, in a medium bowl, stir together the tomatoes, jalapeño, onions, coriander, lime juice and a pinch each of salt and pepper. Refrigerate for
1 hour.
4. Prepare a grill for direct-heat cooking over medium-high heat.
5. Place the lamb burgers on the grill and cook, turning once, until cooked through.
6. Spread the mayonnaise on the bottoms of the ciabatta rolls. Top each with a burger, then some queso fresco, lettuce leaves and pico de gallo. Cover with the top rolls and serve.
232 | TASTE OF HOME