Author Notes
[Excerpted from Twenty-Dollar, Twenty-Minute Meals. Copyright 2013 by Caroline Wright. Used by permission of Workman Publishing Co., Inc. New York. All Rights Reserved.]
—Caroline Wright
Ingredients
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2 teaspoons
fennel seeds
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1/2 teaspoon
coriander seeds
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1/2 teaspoon
cumin seeds
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1 pound
ground lamb
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2
minced garlic cloves
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1 tablespoon
harissa paste
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Kosher salt and freshly ground black pepper
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1/8 teaspoon
ground cayenne pepper
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3
sliced Kirby cucumbers
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1/4 cup
Greek yogurt
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1 teaspoon
red wine vinegar
Directions
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Preheat a grill to medium-high heat or a grill pan over medium-high heat. Meanwhile, place 2 teaspoons fennel seeds,?1/2 teaspoon coriander seeds, and 1/2 teaspoon cumin seeds in a mortar and crush with pestle.
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In a medium bowl, combine the spices with 1 pound ground lamb, 2 minced garlic cloves, 1 tablespoon harissa paste (or 1 teaspoon chili powder and 1/2 teaspoon paprika), 11/2 teaspoons kosher salt, and1/8 teaspoon ground cayenne pepper. Oil the grill grate or pan. Form the spiced meat into four 11/2-inch thick patties and grill, turning once, until charred and cooked through, 4 to 5 minutes per side for medium doneness.
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While the burgers are cooking, combine 3 sliced Kirby cucumbers, 1/4 cup Greek yogurt, and 1 teaspoon red wine vinegar in a small bowl. Season with salt and pepper. Serve the burgers on rolls topped with the cucumber dressing.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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