Ingredients:

  • 1.5 lb ground lamb (80% lean / 20% fat)
  • 1/2 cup panko breadcrumbs
  • 3 tbsp fresh parsley, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup red onion, grated
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. In a large mixing bowl, combine the ground lamb, panko breadcrumbs, parsley, minced garlic, grated onion, oregano, cumin, salt, and pepper. Gently mix with hands until just combined, avoiding over-mixing.
  2. Divide the mixture into 4 equal portions of approximately 6 oz (170g) each. Shape into patties about 3/4 inch thick and press a small indentation into the center of each to prevent doming during cooking.
  3. Line a baking sheet with parchment paper. Place patties on the sheet without touching and freeze for 2 hours until firm.
  4. Once frozen, wrap each patty individually in freezer-safe wrap or place in Ziploc bags for long-term storage.
  5. Cook patties in a cast iron skillet or on a grill over medium-high heat until a deep mahogany crust forms and the interior reaches desired doneness.