From the Kitchen Window column
These are great on toasted ciabatta, or they can be served more formally with mashed potatoes. Add a side of fattoush — green salad with toasted pita chips — for awesome flavor complements. This recipe is adapted from A Taste of Syria (Hippocrene Press 2003), written by my cousin Virginia Gerbino and my uncle Philip Kayal.
Makes 6 servings
1 1/2 pounds ground lamb
1 teaspoon allspice
1 medium yellow onion, minced
3 tablespoons chopped flat leaf parsley
1 teaspoon dried mint
1/4 cup pine nuts, optional
1 teaspoon kosher salt
2 teaspoons Worcestershire sauce
Combine all ingredients in a bowl and mix well by hand, kneading in all ingredients. Shape the meat into 6 individual patties.
Heat your grill to high and sear the burgers, turning once to achieve a char on both sides. If using a gas grill, turn the heat to medium and close the top. Cook for another 5 minutes or so. If you're using a charcoal grill, watch for flare-ups. Grill for another 5 to 7 minutes or until just slightly pink on the inside.