Lamb Burger With Cilantro Jalapeño Pesto

Serves 4

Cilantro jalapeño pesto
1 1/2 cups cilantro leaves
4 jalapeños, grilled, peeled, and chopped
1 clove garlic, chopped
2 tablespoons pine nuts
Salt and freshly ground black pepper
1/2 cup extra virgin olive oil

Combine cilantro, jalapeño, garlic, pine nuts, salt, and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl. Can be made two days in advance and stored in a container with a tight-fitting lid in the refrigerator.

Lamb burgers
1 pound ground lamb
1 medium onion, finely chopped
1 teaspoon ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Salt to taste
1/4 cup bread crumbs
2 tablespoons mint leaves, chopped
1/4 cup fresh cilantro, chopped

Place meat in a bowl. Add onion, ginger, cumin, coriander, chili, salt, and bread crumbs and mix well with your hands, turning, mashing, and kneading to blend the flavors and get a smooth texture. Cover and refrigerate mixture for at least an hour.

Add mint and cilantro and mix in. Shape four patties: Wet your hands with water, scoop up about 1/4 cup of the mixture, and use your hands to shape and press it into a 3/4-inch thick oval or round patty. Give it several light but firm squeezes so it holds its shape, then place it on an oiled plate and repeat with the remaining meat.

To grill patties, prepare a charcoal or gas grill to medium-high. Lightly oil rack. Transfer patties to the grill and cook, turning after 5 to 6 minutes, until done.

Serve burgers hot on a bun, pita bread, or any flatbread with a dollop of cilantro jalapeño pesto.

TD&N Nutrient Analysis without bun: Calories: 652; Total Fat: 59 g; Saturated Fat: 16 g; Polyunsaturated Fat: 8 g; Monounsaturated Fat: 32 g; Cholesterol: 83 mg; Sodium: 143 mg; Carbohydrates: 11 g; Fiber: 2 g; Protein: 22 g

Recipe by Chef Hari Nayak

Photo by Gary Dolgoff for Today’s Diet & Nutrition