How to make it

  • In a preheated, dry skillet, toast the fennel and coriander seeds over a medium heat for around 30 seconds, or until the seeds disperse an aroma. Remove from skillet then crush the seeds in small bowl, or with a mortar and pestle. In the same skillet, saute the shallots in olive oil until they become translucent and just starting to release an aroma. Add in the oregano and thyme, then remove immediately from the heat and place aside.
  • Mix together the lamb, remaining spices, and salt in a medium-sized bowl. Combine gently, then create 6 patties.
  • In a preheated, dry skillet, toast the cumin seeds, over medium heat, for about 30 seconds (or until aromatic.) Remove them from the skillet, anc crush as you did with the fennel and coriander seeds. Combine the yogurt with the toasted cumin, salt and pepper then place aside.
  • Over a medium heat, grill the burgers to your desired doneness. Then, serve with grilled sourdough bread or hamburger buns and top with cumin yogurt.

Reviews & Comments 6

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    " It was excellent "
    notyourmomma ate it and said...
    The flavor combination rocks,this is delicious.
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  • turtle66 6 years ago
    Mmmm
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  • voodoodanny 7 years ago
    Right up my street ...must give this a whirl!
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  • bobecque 7 years ago
    can't wait to try! these flavors sound fabulicious!!
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  • kristopher 7 years ago
    Great Recipe. Made it last night.
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    " It was excellent "
    jackpulson ate it and said...
    Very cool recipe! It was a melody of flavor. Just spectacular. Did you make this yourself?
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