Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”

Middle Eastern lamb-beef patties with pear chutney and cauliflower “rice”

2
Servings
750
Cal/serving
35 - 45
Min
Paleo Gluten Free Dairy Free Soy Free

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.

Ingredients

  • 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

Instructions

1

Make the chutney

  • Cut the pears into quarters and remove the cores; cut the fruit into 1-inch pieces.
In a small pot over medium heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the pears and cook until just beginning to soften, 2 to 3 minutes. Add the chutney base, raisins, and 1 cup water. Bring to a boil, reduce to a simmer, and cook until the pears are soft but not falling apart, 15 to 20 minutes, depending on ripeness.
While the chutney cooks, prepare the rest of the meal.

2

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.
In a medium bowl, combine the lamb, beef, and ginger with the lamb-beef spice blend and half the parsley (reserve the remaining parsley for the cauliflower). Season generously with salt and pepper. Using damp hands, mix well, then shape the mixture into two ½-inch-thick patties. Let stand while you start the cauliflower “rice.”

3

Cook the cauliflower “rice”

In a medium pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring occasionally, until just softened, 5 to 7 minutes. Toss the cauliflower rice with the remaining parsley.
While the cauliflower cooks, finish the patties.

4

Cook the patties

In a large pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the lamb-beef patties and cook until well browned, 3 to 5 minutes per side for medium.
While the patties cook, finish the chutney.

5

Finish the chutney

  • Strip the mint leaves from the stems; coarsely chop the leaves.
  • Cut half the lemon into wedges.
When the pears are soft, remove the chutney from the heat and stir in the mint and the juice from 1 lemon wedge. Season the chutney to taste with salt and pepper.

6

Serve

Transfer the lamb-beef patties, cauliflower “rice”, and pear chutney to individual plates. Garnish with the remaining lemon wedges and serve.

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

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