Posted by: CJW | July 8, 2009

Lamb & Black Bean Burgers

My husband has recently become a devoted follower of Amazon Fresh. I admit to loving it too– after all, I got my grocery shopping listed (but not purchased) before we left for our holiday weekend in Cannon Beach. Ground lamb was on sale, so we added that to the list. I started off dreaming about lamb burgers, maybe with a tzatziki sauce of some kind, but John nixed the sauce idea. Apparently I’ve made falafel a little too often as of late.
I’m not sure where the inspiration to use black beans came from, it mostly came to mind because I had an extra can sitting in the pantry. Sometimes Amazon Fresh only lets you order items at a minimum quantity of 2. This can’s mate was used in my burritos (will probably post that sometime) and I lacked any plans for this can other than probably for another set of burritos. Perhaps I was partially inspired by this favorite recipe for black bean cakes, but I think it was because I thought about the flavor profile that links lamb and black beans together in my mind– the earthy spice of cumin.

These burgers came together nicely: seared in a hot cast iron skillet so it had a nice crust on the outside and the black beans helped the burgers retain moisture while giving a nice, almost al dente bite to mix with the softness of the ground meat. I topped it with my favorite sandwich spread of late: a mixture of mayonnaise, sour cream, whole grain and Dijon mustard with a little bit of chopped chives from the CSA. (Admittedly, the sauce is a modified version of one from Ina Garten.) If I had more patience, I would have put these out on the grill instead of the pan but I couldn’t wait for coals to heat up not that it mattered since we don’t have any charcoal at the moment. My other thought is that I slightly overcooked these– they would have been better on the rarer side (time suggestion below is adjusted accordingly.) Also, John and I are still in disagreement about the condiment: I’d still like to use tzatziki as I think the slight sour of the yogurt and the cool crunch of the cucumber and mint might be a nice contrast to the burger’s spice but John thinks it’d cover up the spice which is what he liked about this. What do you think?


1 lb ground lamb
1 15 oz can black beans, drained
~ 1.5 tbs Montreal Steak Seasoning
Dash of cinnamon
1 tbsp ground cumin
1 tsp dried oregano
2 chopped green onions
2 cloves fresh garlic (from the CSA)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp Dijon mustard
1 tsp whole grain mustard
salt & pepper to taste
1 tbsp chopped fresh chives.

Mix together the lamb, beans, spices, green onion and garlic, but be careful not to over mix. Divide into four portions for 4 hefty-ish patties. Heat a cast iron skillet on medium high heat then add 1 tbsp of olive oil to coat the bottom of the pan. Sprinkle salt (preferably kosher) and pepper on both sides of your patties so they’ll get that nice crust. Place the patties in the pan and sear for about 4 to 5 minutes on each side or until they reach your desired doneness. Let them rest while you toast your buns. (hehe… buns.) Mix together the ingredients for your sauce (unless you’re like me and the sauce is left over from a little over a week ago when you made sandwiches of some kind) and top your burgers with about a tbsp each. I served mine with some homemade stove top mac n’ cheese (look Mom– cheese and lamb– you don’t like either!) and a fresh salad that John threw together using CSA butter lettuce and arugula from our garden. A nice summer time dinner, especially when paired with some rose sparkling wine which we drank because it’s been sitting in our fridge for a couple of months now.

CSA Count: 2- fresh garlic and chives (but if you count the salad then 4, adding butter lettuce and carrots.)

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Responses

  1. If you are into the swine and a good time, I highly recommend this recipe. As a NYer I must endorse Nathan's hot dogs, but you can probably use any other brand.

    http://www.epicurious.com/recipes/food/views/Garlic-Mojo-Hot-Dogs-353836

  2. PS Sharon is Rich today.

  3. Oh, and like always, i miss the point. if you are trying to go recipe free, I shouldnt post recipes. But this one is a great 'exercise' in combinations of flavors you would never think to combine, at least for me…

  4. Hey– you're admitting you're not Sharon when you're posting something for once. 🙂 Thanks for the link!

  5. You are such a lawyer: "aforehinted." Heehee. I will contribute our own recipe-free inspired recipes; had an interesting poached chicken dish last night. I hope it counts when I dabble with the standard baking recipes!

  6. Please do!

  7. And remebmer kids – eating guinea pig (Cuy) is not all that its cracked up to be. Though the skin certainly was crunchy.

    So if you get a furry rodent in your CSA shares, just leave him be.

  8. So I am guessing the recipie free is until you create one of your own and posting thus tempting us to follow your recipie and swaying from the mindfully mindlessness of floating along with no recipie to be in the being and not the doing?
    Here is my constructiveness—your blog is really cool and you have the biggest brain ever–ok not constructive but affirming I hope!

  9. Thanks for the affirmation– and it's true, I can use this summer trying to spend as much time being and not doing or thinking.

  10. I was checking out Amazon Fresh and am extremely jealous to find out it's only a Seattle thing (unless I read it wrong?)…

  11. No, you're right– it's just a Seattle thing for now. Frankly it's a new development for us since they just added our zip code to their delivery zones (even though we live in the same neighborhood where Amazon is headquartered for now!) How about if I keep pouring money at them so it'll be successful and they'll expand? 🙂 The benefit to me would be if they could start delivering Great Lakes beers here!

  12. […] from now on, but for very good reason, especially when I think about why I started this blog a little over two years ago on July 8, 2009. Back then, I was studying for the Washington State Bar exam and reeling from the news that […]


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