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
- Whiz 100g of pistachios in a mini-chopper until finely ground. Roughly chop the remaining 50g of pistachios.
- In a mixing bowl, combine all the ingredients, aside from the oil. Mix well with your hands until thoroughly combined.
- Shape the mixture into eight patties.
- 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.
- Serve with a green salad and a scoop of cacik or tzatziki.
Ten More Bites 
Yum!
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!
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.
Okay thanks. I will try it one of these days.