Moroccan Lamb Burgers
|Lean ground lamb||1 Pound|
|Plain yogurt||1⁄3 Cup (5.33 tbs)|
|Egg||1 , lightly beaten|
|Curry powder/1 teaspoon ground cumin and 1/4 teaspoon ground coriander||1 Teaspoon (Use More Quantity, If Needed)|
|Freshly ground black pepper||To Taste|
|Finely chopped scallions||1⁄4 Cup (4 tbs) (White And Tender Greens)|
|Finely snipped dried apricots||3 Tablespoon (Moist)|
|Bread slices||12 (For Patties, Preferably Oatmeal Bread)|
Place lamb in medium bowl.
In smaller bowl, thoroughly mix together yogurt, egg (it helps to bind the mixture), and your choice of curry or cumin/coriander.
Add salt and pepper and mix in scallions and apricots.
Add this mixture to lamb, mix gently with moistened hands, then divide into 4 to 6 patties.
Don't pack tightly.
Heat butter in skillet until it foams.
Add patties and cook 3 to 5 minutes on a side.
Lightly toast bread and serve closed or open faced with garnish and with thinly sliced cucumbers and cherry tomatoes on the side.