Lamb Sausage Patties with Avocado Relish
Ingredients
For the avocado relish
- 2 firm, ripe Hass avocados, peeled, seeded, and cut into 1/2-inch dice
- 1/3 cup seeded and finely chopped red bell pepper
- 1/4 cup finely chopped red onion
- 2 Tbs. coarsely chopped fresh cilantro
- 1 large lemon, grated to yield 1 Tbs. zest and squeezed to yield 3 Tbs. juice
- 2 tsp. seeded and finely chopped jalepeño
- 2 tsp. seeded and finely chopped Fresno chile
- 1 tsp. seeded and finely chopped serrano chile
- Kosher salt and freshly ground black pepper
For the lamb sausage patties
- 1 dried ancho chile
- 1 dried chile de árbol
- 1 dried guajillo chile
- 1 lb. ground lamb, preferably pasture raised
- 2 Tbs. coarsely chopped fresh cilantro
- 1 Tbs. coarsely chopped fresh oregano
- 2 medium cloves garlic, minced
- 1 medium lemon, grated to yield 1/2 tsp. zest and squeezed to yield 2 tsp. juice
- 1 tsp. ground cumin
- Kosher salt and freshly ground pepper
- Lemon wedges, for serving
Instructions
Make the avocado relish
- In a large bowl, combine the avocados, bell pepper, onion, cilantro, lemon zest and juice, and the chiles. Season to taste with salt and pepper and set aside.
Cook the lamb patties
- Heat a 10-inch skillet over medium-high heat. Add the ancho, chile de árbol, and guajillo chiles and toast, turning occasionally, until fragrant and the skins have darkened, about 2 minutes. Set aside until cool enough to handle. Remove the stems, transfer the chiles to a spice grinder, and grind to a powder.
- In a large bowl, combine the lamb, cilantro, oregano, garlic, lemon zest and juice, cumin, ground chiles, 1 tsp. salt, and 1/4 tsp. pepper. Mix well with your hands and form into twelve 1/2-inch-thick patties.
- Heat a gas or charcoal grill to medium-high heat (400°F to 475°F). Clean and oil the grate. Grill the patties, flipping once, until just cooked through, about 4 minutes total. Let the lamb patties rest a few minutes and serve topped with the avocado relish and lemon wedges on the side.
