Lamb Burgers with Cilantro Raita
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
Cilantro Raita:
1/3 cup plain fat-free Greek yogurt
2 Tbsp fresh cilantro, minced
1 Tbsp fresh mint, minced 1
1/2 tsp serrano chile, minced (optional)
1/8 tsp kosher salt
2 garlic cloves, minced
1/2 English cucumber, finely diced
Lamb Burgers:
8 0z 90% lean ground beef
8 oz ground lamb
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
8 thin slices red onion
4 hamburger buns, toasted
Instructions:
Combine the cilantro raita ingredients in a small bowl and stir well and set aside in the fridge until ready to serve.
Gently combine beef, lamb, salt, and pepper, being careful not to overwork. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty.
Preheat grill to medium-high heat. Once hot, add patties cook for 3-5 minutes on each side or until desired degree of doneness. Place 2 onion slices, and 1 patty on bottom half of each hamburger bun. Top each patty with 2 tablespoons raita and top half of bun.
Yield: 4 burgers
From preventionrd.com