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Mains

Jewish lamb burgers

Have you ever tried to cook from an old, old cookbook? One that doesn't give measurements, calls for ingredients you've never heard of and is missing a bunch of pages? That's not hard. Translating a medieval cookery manuscript, that's hard. ... Read more

Total time: 2 hours | Serves 8
  • 2 pounds leg of lamb, or beef chuck or round steak
  • 1/2 cup pistachios
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 4 to 5 sprigs parsley
  • 2 to 3 sprigs mint
  • Leaves of 3 to 4 stalks celery
  • 1 egg
  • 2 tablespoons oil, for frying

Step 1Place the lamb in a large saucepan and cover it with water. Bring to a boil, then reduce the heat to low and simmer the lamb until it reaches 130 degrees, about 1 1/2 hours. Remove it from the water and grind it 1 minute in the food processor. Knead through the meat with your fingers and remove all tendons. Return the meat to the processor, add the pistachios, cinnamon, pepper, salt, parsley, mint, celery leaves and egg, and process until smooth, 2 minutes.

Step 2Form the mixture into 8 patties. Fry the patties in the oil over medium heat until they're browned, about 3 minutes a side.

Note: This recipe specifies removing tendons from the meat, which may reflect the Jewish dietary law about removing the tendon of the leg.
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