What's so great about ground lamb? It's wonderfully tender, even when well done, and it holds its shape beautifully. Plus, it tastes right. Yes, it's usually fattier than ground beef, but only because leaner cuts aren't often ground up. That's easy to overcome in the cooking -- always in a grill with drainage.
As for those variations, some add finely chopped onions and red or green peppers to the meat, but I prefer mine grilled on the side. Others add bulgur or even bread crumbs, although I don't see the point. In fact, the list of seasonings and other mixings is endless.
My choice is to keep the lule kebab simple and let the lamb taste like lamb, with a distinctly Armenian accent of course. Want more flavor? Serve with chopped onions and parsley. Best of all, make a kebab sandwich out of rolled lavash or pita bread and tuck the parsley and onions inside. Fantastic!
And while some insist the kebabs should be formed around a skewer, it's not necessary. Just remember to keep turning them evenly.
Here you can find such recipes of lamb burgers:
Buffalo Chicken Burgers with Blue Cheese Dressing
Summer Chicken Burgers
Greek Chicken Burgers with Feta
Green Chili Chicken Burgers
Fantastic Chicken Burgers
Aloha Chicken Burgers
Chicken Cheddar and Guacamole Burgers
Chicken Tartar Burger
Natasha's Chicken Burgers
Asian Zucchini-and-Chicken Burgers
Chicken Burgers
Thai Chicken Slaw Burgers
9Apps 4.9
