Lamb-pistachio burgers

12 May

Pork-pistachio burgers

The addition of pistachio nuts adds richness and texture to these lamb burgers.

Sometimes I roll this mixture into meatballs to fill pitta breads, or form it into kebabs to grill on the barbeque.

This recipe for lamb-pistachio burgers is based on one from the Persiana cookbook by Sabrina Ghayour.

Lamb-pistachio burgers
(makes 8)

  • 150g pistachio kernels
  • 1 large egg, beaten
  • 500g ground lamb
  • 1 onion, minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp sumac
  • 1 tsp ground coriander
  • 1 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 Tb sunflower oil
  1. Whiz 100g of pistachios in a mini-chopper until finely ground. Roughly chop the remaining 50g of pistachios.
  2. In a mixing bowl, combine all the ingredients, aside from the oil. Mix well with your hands until thoroughly combined.
  3. Shape the mixture into eight patties.
  4. Heat the oil in a non-stick frying pan over a medium flame. Cook the burgers for 5-6 minutes on each side or until cooked through.
  5. Serve with a green salad and a scoop of cacik or tzatziki.

4 Responses to “Lamb-pistachio burgers”

  1. The Culinary Jumble May 13, 2016 at 8:19 am #


  2. Mastering Persian Cooking June 13, 2016 at 9:14 pm #

    This is an interesting recipe too. I have never had anything like it. Have you tried it with beef since no one in my family likes lamb. I like the choice of spices in these burgers and pistachio!

    • Andrea June 13, 2016 at 10:42 pm #

      I have never tried it with beef, but think it would work really nicely. It the texture of the pistachios that makes these burgers special.

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