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Curry Infused Lamb Burgers

Created by ForeverMama on April 6, 2021

1 pound lamb shoulder (boneless, cut into chunks)
1 onion (medium onion, or 1/2 large onion, peeled and cut into chunks)
1 chili pepper (fresh, preferably jalapeño, seeded and minced, if you like it spicy, add some of the seeds)
1 1/2 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 1/2 to 2 teaspoons garam masala (or curry powder, more or less to taste)
Salt, to taste

Step 1: If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings (by cooking a smidgen of it in a small skillet). Handling meat as lightly as possible to avoid compressing it, shape it into approximately 4 burgers.
Step 2: To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness (keeping note that rare lamb isn't quite that same as when using beef, I would suggest to cook it to medium-rare and medium). For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
Step 3: Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce. Can also go traditional and top with cheese, tomato, etc. It's all up to you.