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Makes 2 burgers
aking a few extra minutes to toast and grind your own coriander, cumin, and fennel seeds rather than relying on the stale, pulverized powders found in those dusty little jars on your supermarket shelf. Just toast a pinch of each seed, one spice at a time, in a small, dry skillet over medium-ish heat until fragrant. Cool and grind to a powder in a spice grinder. The flavor will be far more complex.
Active time: 30 minutes |Total time: 45 minutes.
2 1/4-inch-thick slices Spanish or sweet onion, plus more for garnish
Oil as needed (Psilakis uses a blend of 90 percent canola & 10 percent extra-virgin olive, but you can suit yourself)
Kosher salt and freshly cracked black pepper
7 ounces ground lamb
3 ounces ground pork
1 tablespoon Dijon mustard
1/2 teaspoon ground coriander
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 scallion, green part only , finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel
About 2 ounces pork caul fat or lightly smoked (preferably uncured) bacon (optional)
2 buns or rolls of your choice, brushed with olive oil and lightly toasted
Lemon wedges for squeezing
Extra-virgin olive oil for drizzling
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1st Keep
 IlanaKS
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