W30/D: Paleo Burger

By Dski

Ingredients

• Middle Eastern Lamb and Venison (or Beef) burgers
• 2 tablespoons of lemon juice
• 1 cup of fresh parsley
• 1/2 cup of fresh cilantro
• 1/2 cup of fresh oregano
• 2 medium shallots roughly chopped
• OR 1/2 red onion roughly chopped (About 1/2 cup)
• 2-3 garlic cloves minced
• 1 teaspoon of ground cinnamon
• 2 teaspoons of ground cumin
• 1/4 teaspoon of allspice
• 1 egg
• 1 pound of ground lamb
• 1 pound of ground lean beef or venison
• 1 teaspoon of flaked or kosher salt
• 1 teaspoon of cracked black pepper
• 1/2 cup of mayo, preferably homemade

Preparation

Step 1

In your blender or food processor, blend the herbs, shallots, garlic and lemon juice until everything is a fine mess.

Put 3/4 of the herb mix into a large bowl with the ground meats and mix in the spices, salt and pepper, egg and herb blend with your hands until just mixed. Don’t overmix or you will get tough burgers.

Form the burgers into 8 patties about an inch thick and with a dimple in the middle of them about 1/4 inch deep and a couple inches wide to prevent shrinkage.

Brush or spray the burgers with a bit of olive oil on the top side, season with salt and pepper and set in the freezer while your grill heats up. Add the remaining herb mixture with the mayo, stir well and set in the fridge till later.

Heat your grill to medium high heat or if you are using charcoal, get your coals red hot. Grill your burgers, turning once until medium done, about 4-5 minutes per side. After taking them off the grill, let them set 2-3 minutes before serving.