Tag Archives: lamb

Spiced Summer Burgers

Spiced Summer Burgers | Paleo + LifeSuddenly, I realized that the last three recipes I’ve shared here involved carrots in some fashion. Not that there’s anything wrong with that — I adore carrots. I always buy the enormous 10 lb. bags at Costco when we do a shopping run and I am trying to grow a batch of these chubby little Parisian carrots* on my front porch right now. However, there is more to my cooking than root veggies. Like these zippy, paleo-friendly burgers, which I made to accompany the Kohlrabi Coleslaw I recently posted.

To my mind, the perfect burger has a lot of flavor — supplied here by cumin and coriander –and just a touch of heat. In most recipes, black pepper provides that spark, but for these burgers, I wanted a flavor that was a bit more complex. Grains of Paradise* are peppery, but hint at other flavors as well; Aleppo pepper* resembles cayenne, but less hot and more deeply flavored. The combination is subtle, but takes these burgers to a new level.

A couple more notes:
I sometimes enjoy grinding my spices by hand, but these days (i.e., four kids later), I have less time for that sort of thing. Instead, I keep a spare coffee grinder that is only used for milling up spices. This grinder* is the one I use; it has lasted for ages.

When we make these, we usually cook them on the grill, but they also work just fine in the oven or on an electric griddle like the George Foreman grill* (does anyone have one of those anymore? When I was a swinging single, I loved mine).

Spiced Summer Burgers

Spiced Summer Burgers


  • 1 lb. ground lamb
  • 1 lb. ground beef
  • 1-1/2 teaspoons grains of paradise
  • 2 teaspoons coriander
  • 1-1/2 teaspoons garlic powder
  • 1-1/2 teaspoons cumin
  • 1/2-1 teaspoon Aleppo pepper
  • 1 tablespoon kosher salt


  1. In a large bowl, combine the lamb and beef. Using your hands, mix them together thoroughly for at least five minutes. Set aside.
  2. Grind the spice mixture either by hand with a mortar and pestle, or in a dedicated coffee grinder.
  3. Sprinkle approximately half the spice mixture onto the meat; mix in by hand for about 1 minute.
  4. Fold the remaining spice mixture into the meat.
  5. Grill to desired doneness.

* = Affiliate links.

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