Curry-Spiced Lamb Burgers

Recipe adapted for kosher cooking from the New York Times. Serves four


  • 1.5lbs Grow and Behold Ground Lamb
  • 1 medium onion, minced
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • freshly ground pepper, to taste

Garnishes (choose from the following):

  • diced mango
  • green and red peppers, julianned
  • scallions
  • shredded carrot
  • shredded lettuce


  • Mix the ground lamb with the onions, jalapeño, and spices, adding a sprinkle of pepper. Form into four burgers, making sure to handle the meat lightly, to avoid compressing the burgers.
  • Over a medium-high heat, grill the patties for around three minutes on each side for rare, adding an extra minute/side for each stage of doneness (ie five minutes on each side for medium)
  • Garnish with your favorite toppings, and serve on a toasted bun.

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