Mini Lamb Burgers with Pineapple Salsa
A dollop of bright, smoky pineapple salsa tops the burgers, which are spiced with toasted cumin and coriander and capped by sprigs of fresh oregano to evoke the far side of the Mediterranean.
- Yield: Makes 14
Source: Martha Stewart Living, June 2005
- 3/4 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon dried oregano
- 1/4 cup Pineapple Salsa for Lamb Burgers, plus more for serving
- 1 1/4 pounds ground lamb
- 7 hamburger buns
- Vegetable oil, for brushing
- Fresh oregano, for garnish
Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes per side for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.