Giddau's Kebab (Lambburgers)

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.

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