"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, May 27, 2011

Herb and Spice Lamb Burgers-Tahini Mayonnaise

By The Canadian Living Test Kitchen

The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Sautéed Peppers in grilled whole wheat pitas.

This recipe makes 4 serving(s)


1 egg
2 tbsp (25 mL) lemon juice
1 small onion, finely chopped
1/3 cup (75 mL) minced fresh mint
1/3 cup (75 mL) minced fresh parsley
1 minced seeded jalepeno or green finger pepper
2 cloves garlic, minced
2 tsp (10 mL) ground coriander
1 tsp (5 mL) diced marjoram or oregano
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) each of salt and pepper
1/4 tsp (1 mL) allspice
1 lb (454 g) lean ground lamb

In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalapeño pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170°F (77°C), about 15 minutes.

Source: Canadian Living Magazine: June 2004

Tahini Mayonnaise

By The Canadian Living Test Kitchen

Ingredients3 tbsp (45 mL) light mayonnaise

2 tbsp (25 mL) tahini
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) water
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) hot pepper sauce

In bowl, mix together mayonnaise, tahini, lemon juice, water, cumin, paprika and hot pepper sauce.

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