Aromatic Beef Patties

Yesterday, my husband and I went to a BBQ put on by our local mosque. When turning up to an event put on by Muslims, one expects that there is going to be some "different" in the taste of the food. When we saw that it was hamburgers and hot dogs, we were, at first a little taken aback but we do love hot dogs and hamburgers on the BBQ, so we actually were really happy.

So my husband brought me my plate that comprised of a perfectly BBQ'd hot dog on a bun, a beef patty (he said there were no more buns, but I actually prefer my hamburgers without the bread), potato salad, lettuce, tomato, onion, and lots of gherkins, and some chips. YUM!

But then, I took a bite of the hamburger and my knees went weak. To think that a group of Muslims (from varying parts of the world) would simply slap a beef patty on to the grill with a bit of salt and pepper on it, would be sacrilegious! This beef patty had been marinated to give it an amazing taste.

As I wrote in a post the other day, lemon infused meat on the BBQ is amazing, and as I bit into the beef patty and the aroma hit my taste buds, my senses came alive with the citrus chili blend that the meat had been marinated in.

Last night, I sought to recreate the delight my taste buds were craving for, but to do it without a BBQ - we are currently "sans BBQ".

I made a delicious paste which I spread on both sides of the beef patty and let it marinate for a short time before popping it into the oven. And I served it with a green salad and homemade Orange and Ginger Salad Dressing (to continue with my citrus theme during Arizona's citrus season), and steamed rice. Oh my heavens, it was a taste-buds delight and sensation. Its really quick to make and if you cook the meat on the BBQ, you'll have an added taste that will delight even further.

Ingredients:
4 beef patties
Juice from 1/4 lemon
3 tsp lime juice
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground coriander
1 1/2 tsp garlic powder
1/2 tsp Middle Eastern 7-Spices
1/2 tsp salt
1/8 tsp sriracha chili paste
1/4 tsp sumac (optional)

1. Add all ingredients after "beef patties" together to make a paste.
2. Lay beef patties on a baking sheet and smear the paste on both sides. Pierce the patties with a fork, and set aside to marinate for 20-30 minutes.
3. Heat oven to 350*F (or light BBQ and bring to a high temperature). Place beef patties into the oven and cook for 15 minutes, or BBQ until hamburgers are cooked through.

Serve immediately.

Middle Eastern Lamb Shanks

One of my most favourite meats, is lamb. It is something that I shared a taste for with my Dad. I remember when I was really little, we often would have roast leg of lamb for Sunday dinner (and other celebrations), and Dad and I would often enjoy eating the bones afterwards.


My Dad loved lamb so much that given a choice between lamb and a steak, he'd have chosen lamb... and I am proud to say that I would choose the same.

This first time I made leg of lamb, my husband, who had never tried lamb before, was not too impressed. This concerned me greatly; after all, lamb was a great part of my life and the thought of a lifetime sans lamb, was pretty daunting to me. So I had to get creative with how I was going to make the lamb and have my husband try each new recipe out.



Tonight I made a Middle Eastern-style lamb and it was a great hit with my husband. There was not a morsel left on his plate. So I decided that since it was such a great hit, and lamb (I have come to learn) is an acquired taste, this recipe will sure to please.


Please remember to leave me a comment and rate this recipe, it gives me a good idea on how well my recipes have been received.

4 lamb shanks

2 tsp sweet paprika
1/4 tsp turmeric
1/2 tsp cumin
1/4 tsp cayenne pepper
1 tsp cinnamon powder
1/4 tsp ground cloves
1/2 tsp ground cardamon
1 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp sumac
1 pinch saffron
1 TBSP orange blossom water

5 cloves garlic
2 medium onions, cubed
5 carrots, cut in thirds and then quartered
1 cup golden sultanas
2 TBSP olive oil
1/4 cup water
2 tsp chicken powder

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1. Rinse lamb shanks and set aside.
2. Mix together next 11 ingredients to create a dry rub.
3. Rub the spices into the lamb shanks, getting into crevices. Then place the shanks into a crock pot and sprinkle the remainder of the spices over top.
4. Crush and mince the garlic and add garlic, onions, carrots and sultanas around the lamb.
5. Add the oil letting a little drizzle over top of the lamb.
6. Heat the water to boiling and add the chicken powder and mix until powder disappears. Add the broth around the sides of the crockpot.
7. Cook on high heat for 5 hours or low for 8 hours.

Serve with flavoured rice and tomato beans.