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ground lamb eggs garlic olive oil braggs liquid salt Italian herb mix flavor Dreaming powder paprika ground cumin jalapeno pepper aluminum foil Using preblended Penzys Spices saves time
Viewed: 21 - Published at: 5 years agoIngredients
- 3 lbs ground lamb
- 2 eggs, beaten
- 5 large cloves fresh garlic, minced
- 1/3 cup Canola or Extra Virgin Olive Oil
- 3 tbsp Bragg's Liquid Aminos (or soy sauce)
- 3 tbsp Bragg's Nutritional Yeast Seasoning
- 1/2 tsp sea salt
- 1 tbsp Italian Herb Mix
- 2 tbsp Mural of Flavor (Penzy's Spices)
- 1 tbsp Arizona Dreaming (Penzy's)
- 1 tsp Chipolte powder
- 1/2 tsp Northwoods Fire seasoning (Penzy's)
- 1 tbsp Chili 9000 (Penzy's)
- 2 tbsp smoked Paprika
- 1 tsp ground cumin
- 1-2 tbsp dried jalapeno pepper flakes (optional)
- Aluminum foil
- NOTE: Spices and seasonings can be substituted to your preferences. Using preblended Penzy's Spices saves time and requires fewer spices to be stored.
Method
- - Place smoking chips (Cherry, Apple, or Almond) into a bowl of warm water and set aside.
- NOTE: Hickory and Mesquite chips are too strong and will overpower the flavors of the burgers.
- - Place ground lamb in a large mixing bowl.
- - In a small bowl, combine all the dry spices and seasonings.
- - To the lamb, add the eggs, garlic, oil, and liquid aminos. Mix well with hands (food preparation gloves are recommended).
- - Add the dry spices and seasonings, and mix them well into the lamb.
- - Form into patties, yielding approximately 8 patties. (Smaller patties yields 10-12.)
- - Place the wood chips in the grill's tray, or in your own wood chip container placed directly on the grill.
- - Spray oil on the grill or cast-iron grill plates, then close the grill cover and preheat to 200 to 250.
- - When the oil stops smoking and the wood chips are smoking, place the burgers on the grill or grill plates and grill approximately 5-7 minutes each side, turning only once. (If you prefer them rarer, then grill them less time.)
- NOTE: Never press on burgers with a spatula or other tool. Doing so squeezes the juice out and results in a dry, mealy burger.
- - Remove burgers from grill, place on a serving dish, and cover tightly with aluminum foil for about five minutes. (This cooks the center without drying the burgers out.)
- Serve with or without buns.
