If you like lamb and Indian spices, this is for you. The ground lamb is mixed with the sauce and then garnished with sauteed onions and peppers. It's fast, flavorful and a nice change from cheeseburgers -- and you can serve these burgers in a pita pocket.
We used Patak's Spicy Tomato and Cardamom Cooking Sauce, which was also labeled "rogan josh." This is a good recipe for any spicy sauce because lamb can blend well with a fiery sauce.
The burgers can be grilled, broiled or sauteed, but handle them gently. Lamb burgers don't hold together as well as beef burgers. Turn them over carefully.
- 1 to 1 1/4 pounds gound lamb
- 1/3 cup rogan josh or the spicy Indian simmer sauce of your choice
- 2 teaspoons vegetable oil
- 1 large onion, thinly sliced
- 1 medium to large red bell pepper, cored, seeded and thinly sliced
In a medium bowl, add the lamb and the rogan josh sauce and mix to combine thoroughly. Form the meat into 4 patties. Set aside.
In a skillet over medium-high heat, add just enough oil to coat the pan. When the oil shimmers, add the onion and bell pepper. Reduce the heat to medium and cook until the vegetables are tender, about 15 minutes.
Meanwhile, broil, grill or saute the burgers. The cooking time will depend on the method used and the thickness of the patty, but allow 12 to 15 minutes.
To serve, place the burgers on individual plates and spoon the sauteed onions and peppers on top.
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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