1 pound ground chuck
1 pound ground lamb
1 large sweet onion, finely chopped, divided
1 cup finely chopped Italian parsley, divided
1½ tablespoons Di's Medley, see note
½ cup good salsa
1 cup day old Italian bread crumbs
3 tablespoons olive oil
8 tablespoons basil butter, see note
In a large bowl gently mix the ground chuck, ground lamb, about ½ cup onion, ½ cup parsley, Di's Medley, eggs, salsa, bread crumbs and 2 tablespoons olive oil. Divide into eight 5- to 6-ounce patties and place on a wax paper lined tray. Refrigerate at least one hour before cooking.
In a nonstick frying pan large enough to hold the number of burgers you are cooking, melt 1 tablespoons butter and 1 tablespoons olive oil over medium heat. Cook burgers 6 minutes on each side. When last side is almost cooked top each with 1 tablespoon basil butter. Serve topped with remaining chopped onion and parsley.
For Di's Medley: Combine 2 tablespoons crushed dried mint, 2 teaspoons cumin seed, 2 tablespoons smoked paprika, 1-2 teaspoons red pepper, 2 teaspoons freshly ground black pepper, 2 tablespoons kosher salt. Add to spice grinder and process. Store in tightly covered labeled jar.
For basil butter: In bowl of food processor place ½ pound softened butter, ⅓ cup fresh basil (julienne) and 1 teaspoon kosher salt and process until well combined. Store, tightly covered, in the refrigerator. About this recipes: This is a traditional Middle Eastern recipe that I have updated -- which I enjoy doing -- to make great food more appealing.
Diane Hagopian, Gurnee