Fragrant Lamb Patties With Bulgur Salad Recipes

GARLIC AND MINT LAMB OR CHICKEN PATTIES ON LENTIL SALAD

Steps:

• Bring 2 inches of water to a boil and salt it. Add the lentils and cook for 22 minutes, or until tender. Drain the lentils. While the lentils cook, combine the garlic and shallots with the lemon juice and vinegar in a bowl and let stand for 10 minutes. Add the cumin and EVOO, then add the lentils, radishes, and parsley. Toss to dress the salad. Add the black pepper. Adjust the salt and pepper and reserve until ready to serve.
• Preheat a nonstick skillet over medium-high heat.
• While the lentils work, in a bowl, combine the ground lamb or chicken with the chopped onions, grill seasoning, cumin, mint, and parsley. Drizzle the meat with EVOO and mound the mixture together, then score it with your hand to divide the meat evenly. Form 8 small patties, 1 inch thick and 2 or 3 inches across, and add the patties to the hot skillet. Cook the mini lamb patties for 2 minutes on each side for medium doneness, 4 minutes on each side for fully cooked chicken patties.
• Serve a mound of salad with 2 patties and 1 warm flat bread or pita per serving.

FRAGRANT LAMB PATTIES WITH BULGUR SALAD

Steps:

• In a small saucepan, bring 1 cup water to a boil. Stir in the bulgur and 1/4 teaspoon salt, cover and let stand until the water is absorbed, about 30 minutes.
• Meanwhile, in a large bowl, combine the lamb, half of the cilantro, the garlic, paprika and 1 1/2 teaspoons salt. Form into 4 1/2-inch-thick patties.
• Heat a large nonstick skillet over medium-high heat. Add the patties and cook, turning once, until cooked through, 10 to 12 minutes.
• Meanwhile, transfer the bulgur to a large bowl. Stir in the cucumber, grapes, lemon juice, olive oil and remaining cilantro; season with salt and pepper. Serve with the lamb patties.