Ingredients
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1 tablespoon ketchup
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1 cup minced onion
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1/4 cup panko breadcrumbs or 1/4 cup regular breadcrumbs
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2 tablespoons dried parsley
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5 garlic cloves, minced
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2 tablespoons pine nuts
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salt & pepper
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1/4 teaspoon hot paprika
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1/4 teaspoon cayenne pepper
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1 lb lean ground lamb
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1/2 cup plain yogurt
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3 -4 hamburger buns
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1 egg
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2 tablespoons dry dill weed
Instructions
- Beat the egg, add ketchup, beat more to completely blend.
- Stir in the onion, crumbs, dill, parsley, garlic, pine nuts, salt pepper, paprika & cayenne.
- Add the lamb and mix well (use your hands for easy mixing).
- Form 3 or 4 patties.
- Either BBQ or pan fry. Internal temperature should read 160°F.
- If pan frying brown one side of the patties over high heat, flip, cover with a lid, lower heat to medium and cook the other side,.
- If you are serving mushrooms add them to the pan when you flip the burger and cover the pan - they will be beautifully browned.
- Top the burger with yogurt and any condiments you like--tomatoes, pickles, pickled peppers, eggplant, hummus--your choice.