Recipes
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Lamb Burgers With Dried Plums

By David Bowers
Published: May 14, 2010
GMlambburger
Photo by John and Tanya Bäck
What did I grill when I was growing up? There was a ground lamb burger that I invented and of which I remain proud (justly, I might add). My dad always particularly enjoyed that lamb burger with dried plumbs. Dried plums are prunes, of course, but I think this particular marketing campaign has done a great service to this stalwart dried fruit. They’re sweet, tangy, a little chewy, and they provide great body and zing to this burger, which is great served simply on a bun with a little mayo. Makes 4 servings.

  • 1     pound ground lamb
  • 1     cup plump, moist prunes, diced fine (about 12)
  • 3     tablespoons chopped fresh mint leaves (optional)
  • 1     small yellow onion, finely minced
  • 1     garlic clove, minced
  • 1/4 teaspoon ground cloves
  • 1     egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •        Oil for grilling

➊ Preheat a gas grill on medium with the lid closed for 10 minutes or prepare a medium-hot charcoal fire.

➋ While the grill heats, combine all the ingredients but the oil. Your hands are good for mixing, but be careful not to overwork the meat into a paste. You just want to distribute all the ingredients throughout.

➌ Form into 4 patties, about 1-inch thick. Rub the outsides lightly with oil and sprinkle with salt.

➍ Grill the patties on medium heat for about 6 minutes on each side, moving them around a bit to prevent charring.


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