SAVORY GRILLED LAMB BURGERS

SAVORY GRILLED LAMB BURGERS image

Yield 8-12 Persons

Number Of Ingredients 18

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.

Steps:

- 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.