Vikram Vij’s lamb burgers are full of flavour and are super juicy! Grill them on your barbeque for extra flavour, and if you’re not a fan of lamb, use your favourite ground meat instead!
1 tablespoon canola oil
1 cup pureed onions
2 pounds ground lamb, or favourite ground meat
3 tablespoons chopped ginger
3 tablesppons chopped garlic
1 1/2 tablespoons finely chopped jalapeno
1/2 tablespoon salt
2 tablespoon paprika
1 teaspoon crushed cayenne pepper
Beat egg in a small bowl and reserve.
Place oil in a small, heavy frying pan on medium heat.
Add onions and sauté for eight to ten minutes. Stir constantly until browned.
Remove from the heat and transfer to a bowl (scrape any bits of onions sticking to the pan into the bowl as well).
Cool for at least 15 minutes.
In a large bowl, combine lamb, ginger, garlic, jalapeno peppers, salt, paprika, cayenne, egg and onions. Mix well with your hands until thoroughly combined.
Shape meat into burgers. For easy packing, Vikram used the Shape and Store Burger Master.
Refrigerate for 30 minutes so the meat is firm.
Preheat a barbeque or stovetop cast-iron grill to high heat. Remember to turn on the stovetop fan because cooking the meat will emit some smoke!
Place burgers on the grill and cook for four to five minutes each side. Burgers should be well done but not charred or blackened. If they are cooking too quickly, reduce the heat slightly.
Poke the meat with a knife to be sure it’s completely cooked inside.
To Serve: Put the burgers into a fresh bun or warmed naan and use raita as a condiment.