Ingredients
3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried oregano
1/4 cup Pineapple Salsa for Lamb Burgers, plus more for serving
1 1/4 pounds ground lamb
7 hamburger buns
Vegetable oil, for brushing
Fresh oregano, for garnish
Preparation
Toast cumin seeds and coriander seeds in a dry small skillet over medium heat, shaking pan often, until seeds are just beginning to brown, about 1 minute. Let cool. Finely grind seeds in a spice grinder. Pour through a fine sieve into a small bowl; discard any coarse pieces. Stir in salt, pepper, and dried oregano.
Process salsa in a food processor until smooth. Using your hands, gently combine salsa, spice mixture, and lamb in a large bowl (do not overwork meat). Shape lamb mixture into 14 patties (about 2 inches in diameter and 1/2 inch thick). Refrigerate patties, covered, until cold, about 1 hour (or overnight).
Using a 2-inch round cookie cutter, cut the centers out of top and bottom halves of buns.
Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with oil. Grill, flipping once, 3 minutes per side for medium-rare. Toast buns, cut sides down, on grill during the last minute of cooking, if desired. Serve burgers on buns. Top with salsa; garnish with fresh oregano, if desired.
