From “River Cottage Meat Book,” by Hugh Fearnley-Whittingstall, (Ten Speed Press). Makes 6-8 burgers.
Ingredients
1/2 teaspoon dried chile flakes
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 teaspoon red peppercorns (if available)
2 pounds ground lamb
1 tablespoon olive or sunflower oil
3 garlic cloves, finely chopped
Salt
Directions
Place chile flakes in a mortar and pestle with the other dry spices and pound to a coarse powder.
Put the lamb in a bowl and mix with the oil and garlic and dried spice mixture. Leave to marinate 2 hours.
Form lamb into patties ¾ inch thick and grill for 4 to 5 minutes on each side, till nicely browned and cooked through.
