====== Lamb Burger Patty ====== 

Tags: [[lamb]] - [[dinner]] - [[keto]] - [[Gluten Free|GF]] - [[GF dinner]] - [[GF lamb]] - [[GF keto]]\\ 
Active Time: 30 minutes \\ 
Passive Time: 1 hour \\ 
Serves:  4 8oz burgers \\

====Description====
Lamb shoulder patty 

====Source====
[[https://www.seriouseats.com/recipes/2012/06/the-best-lamb-burgers-recipe.html|Serious Eats]]

====Ingredients====
  *Lamb shoulder: 2 lbs (chuck), trimmed of connective tissue, cut into 1 - 2 inch cubes \\ \\ 
  *Kosher salt: to taste
  *Black pepper: to taste

====Notes====
  *Goes well with goat cheese - chèvre, especially


====Instructions====
  -To grind with a meat grinder: place feed shaft, blade, and 1/4 inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and freeze for 10 minutes until meat is firm but not frozen. Transfer meat to a large bowl and toss to combine. Grind meat and refrigerate immediately until ready to use
  -To grind with food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and freeze for 10 minutes until meat is firm but not frozen. Transfer meat to large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8-10 pulses, scraping down sides as necessary. Refrigerate until ready to use
  -Transfer meat mixture to a large tray and divide into four piles. Press each pile into a patty about 1/2 inch wider on all sides that your burger buns, pressing gently until they hold together but taking care not to overwork them. Form a slight dimple in the center of each patty. Season the top sides with salt and pepper; flip with thin flexible spatula and season second side
  -Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate
  -Transfer burgers to hot side of grill and cook, flipping frequently (if burgers are threatening to break or fall apart, reduce frequency of flipping, even down to a single flip if necessary) and transfer to cooler side if flare-ups occur, until they register 125F on an instant read thermometer for medium rare, or 135F for medium. Transfer to a large plate, rest for 2 - 3 minutes
  -Serve with buns, toppings, etc.

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