Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”
Made with equal parts ground lamb and beef, and seasoned with Chef Justine’s custom Mediterranean-inspired spice blend, these aren’t your typical weeknight burgers. We like to serve them with a pear chutney flavored with fresh mint and raisins for a warm, wintery touch.
- 2 d’Anjou pears
- Chutney base (whole-grain mustard - apple cider vinegar - maple syrup)
- 2 tablespoons raisins
- 5 ounces ground lamb
- 5 ounces ground beef
- Fresh ginger
- Fresh flat-leaf parsley
- Lamb-beef spice blend (baharat - cumin - coriander)
- ¾ pound cauliflower “rice”
- Fresh mint
- 1 lemon
Make the chutney
- Cut the pears into quarters and remove the cores; cut the fruit into 1-inch pieces.
While the chutney cooks, prepare the rest of the meal.
Prep the patties
- Drain the lamb and beef on a paper-towel-lined plate.
- Grate or peel and finely chop the ginger.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Cook the cauliflower “rice”
While the cauliflower cooks, finish the patties.
Cook the patties
While the patties cook, finish the chutney.
Finish the chutney
- Strip the mint leaves from the stems; coarsely chop the leaves.
- Cut half the lemon into wedges.
Nutrition per serving: Calories: 750, Protein: 36 g, Total Fat: 45 g, Monounsaturated Fat: 27 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 12 g, Cholesterol: 115 mg, Carbohydrates: 53 g, Fiber: 11 g, Added Sugar (Maple Syrup): 4 g, Sodium: 520 mg