From the kitchen
Camel Milk Lamb Burgers
Seasoned lamb burgers made tender with milk-soaked breadcrumbs and served on toasted buns with fresh toppings.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 1/2 lb ground lamb
- 1/3 cup dry breadcrumbs
- 1/4 cup pasteurized camel milk
- 1 tsp cumin
- 1 garlic clove, minced
- 3/4 tsp fine salt
- 1/4 tsp black pepper
- 1 tsp neutral oil, for pan or grill
- 4 burger buns
- 4 lettuce leaves
- 1 tomato, sliced
Method
- Soak breadcrumbs in milk for 5 minutes. Add lamb, cumin, garlic, salt and pepper; mix gently.
- Divide into four portions and form patties about 3/4 inch thick, making a shallow center indentation.
- Heat an oiled grill or skillet over medium-high heat. Cook 5 to 7 minutes per side, turning once, until each center reaches 160°F. Do not press down on patties.
- Rest on a clean plate for 3 minutes.
- Toast buns and assemble with lettuce, tomato and your chosen sauce. Keep raw-meat utensils away from cooked burgers.
Cook with confidence
Before you start
Before you start
Ground lamb needs 160°F regardless of preferred steak doneness. Milk-soaked crumbs make these seasoned patties slightly softer than plain burgers.
Serving and keeping
Refrigerate cooked burgers within 2 hours for up to 4 days. Reheat to 165°F.
Shape Without Compressing
Divide evenly and form patties just firm enough to hold together. Press a shallow dimple in the center so they cook flatter rather than doming.
Measure the Center of Each Patty
The written 5 to 7 minutes per side depends on thickness and burner heat. Check each center for 160°F by inserting a thermometer from the side. Rest on a clean plate for three minutes. Panade protects texture, but does not make undercooked ground lamb safe.
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