Ingredients
3 lbs ground lamb
2 eggs, beaten
5 large cloves fresh garlic, minced
1/3 cup Canola or Extra Virgin Olive Oil
3 tbsp Bragg’s Liquid Aminos (or soy sauce)
3 tbsp Bragg’s Nutritional Yeast Seasoning
1/2 tsp sea salt
1 tbsp Italian Herb Mix
2 tbsp Mural of Flavor (Penzy’s Spices)
1 tbsp Arizona Dreaming (Penzy’s)
1 tsp Chipolte powder
1/2 tsp Northwoods Fire seasoning (Penzy’s)
1 tbsp Chili 9000 (Penzy’s)
2 tbsp smoked Paprika
1 tsp ground cumin
1-2 tbsp dried jalapeno pepper flakes (optional)
Aluminum foil
NOTE: Spices and seasonings can be substituted to your preferences. Using preblended Penzy’s Spices saves time and requires fewer spices to be stored.
Preparation
- Place smoking chips (Cherry, Apple, or Almond) into a bowl of warm water and set aside.
NOTE: Hickory and Mesquite chips are too strong and will overpower the flavors of the burgers.
Place ground lamb in a large mixing bowl.
In a small bowl, combine all the dry spices and seasonings.
To the lamb, add the eggs, garlic, oil, and liquid aminos. Mix well with hands (food preparation gloves are recommended).
Add the dry spices and seasonings, and mix them well into the lamb.
Form into patties, yielding approximately 8 patties. (Smaller patties yields 10-12.)
Place the wood chips in the grill’s tray, or in your own wood chip container placed directly on the grill.
Spray oil on the grill or cast-iron grill plates, then close the grill cover and preheat to 200 to 250.
When the oil stops smoking and the wood chips are smoking, place the burgers on the grill or grill plates and grill approximately 5-7 minutes each side, turning only once. (If you prefer them rarer, then grill them less time.)
NOTE: Never press on burgers with a spatula or other tool. Doing so squeezes the juice out and results in a dry, mealy burger.
- Remove burgers from grill, place on a serving dish, and cover tightly with aluminum foil for about five minutes. (This cooks the center without drying the burgers out.)
Serve with or without buns.
