Lamb Burger with Fennel Cucumber Relish & Pomegranate Ketchup

By QueenSashy
November 28, 2012
10 Comments


Author Notes: A bistro spin on a classic Middle Eastern flavor combination. When I hear pomegranate, I of think lamb. When I hear lamb, I think of yogurt. When I hear yogurt, I think of fennel, cucumber and cumin. There are probably million ways to put them all together -- as a roast, on a grill, “kebab-ed”, in a salad, you name it… But I have not seen them often on a bun. Not sure why, because it’s finger-licking-good and my most favorite burger of all...QueenSashy

Serves: 6

Ingredients

  • 3 pounds ground lamb (preferably from shoulder, and preferably freshly ground at home)
  • 1 small fennel bulb (about 6oz)
  • 1 small cucumber (about 6oz)
  • 1/2 small red onion (about 1.5 oz), cut into paper-thin ribs
  • 1/4 teaspoon cumin powder
  • 3-4 tablespoons Greek yogurt
  • 3 tablespoons ketchup
  • 3 tablespoons pomegranate syrup or pomegranate molasses
  • 1 tablespoon light honey
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon Honey Dijon mustard
  • 6 ciabatta rolls, sliced in half
  • Salt and freshly ground pepper

Directions

  1. Prepare the pomegranate ketchup. In a small bowl, combine the ketchup, pomegranate molasses, honey and the mustards. Mix well.
  2. Prepare the relish. Peel the cucumber. Slice it in half lengthwise, and then slice each half cross-wise into paper-thin half circles. Let the cucumber rest for about 15 min, and then squeeze gently to release excess water. Cut off fennel stalks close to the bulb. Remove any discolored outer layers, and cut off the root end. Halve the fennel lengthwise without removing the core. Slice the fennel paper thin. In a small bowl, combine the fennel, onion, and cucumber slices. Add the cumin, yogurt, season with salt and pepper, and mix well.
  3. Divide the meet into six 8-oz portions and form into patties, without massaging the meet or pressing too firmly. Season well with the salt on the exterior only.
  4. Preheat the grill pan (yes, of course you can, and should by all means do it on a grill, but I do not have one, therefore the grill pan). Grill the burgers until nicely charred externally and medium-rare inside, to about 130-135F on an instant-read thermometer. (Actually, this part is up to you, but I really think that medium-rare works the best for this dish.)
  5. Place the patties on the bread, top with the relish, and then with the ketchup, and go for it!

More Great Recipes:
Lamb|Vegetable|Grill/Barbecue|Spring|Summer|Fall|Winter|Entree

Reviews (10) Questions (0)

10 Comments

mrslarkin December 6, 2012
these sound amazing. And p.s., everything you photograph makes me salivate!
 
Author Comment
QueenSashy December 6, 2012
Thank you mrslarkin. I am probably better photographer than chef :)
 
EmilyC December 4, 2012
I'm not sure that pom ketchup would make it onto my burger, it sounds so good!
 
Author Comment
QueenSashy December 5, 2012
Thanks EmilyC. I am not supercrazy about ketchup, even in the pom form, but really liked it in this combo.
 
fiveandspice November 29, 2012
Ohhhhhhh. I want to eat this right NOW!
 
Author Comment
QueenSashy November 29, 2012
I made it two days ago so that I can take a photo, but the hubby snatched both burgers before I grabbed the camera. So we had it again yesterday, yay!
 
fiveandspice March 19, 2013
I still want to eat this right now! I've been craving lamb burgers in a major way, lately.
 
aargersi November 29, 2012
Swoon! This is fantabulous and I am feeling like I need to make it STAT - love the pom ketchup, love the yogurty bit, LOVE lamb.
 
Author Comment
QueenSashy November 29, 2012
It is totally my favorite combo...
 
aargersi December 7, 2012
I made this - sort of (no fennel on site, no buns - but close) and it is SO good - the pomegranate ketchup in particular is to die for. Incidentally - it's also good on sweet potato oven fries