10 pounds ground American lamb
2 pounds dried apricots, chopped
10 ounces green onions, chopped
5 ounces pine nuts roasted
2 tablespoons salt
2 tablespoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1/4 teaspoon pepper
30 buns
30 tomato slices
30 red onion rings
Servings: 30
1. In large bowl, blend lamb, apricots, onions, pine nuts, salt, cinnamon, nutmeg and pepper. Scale out into 30 patties (6 ounces each).
2. Grill about 5 minutes on each side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. Serve on bun with lettuce, tomato slice and onion rings.
2 pounds dried apricots, chopped
10 ounces green onions, chopped
5 ounces pine nuts roasted
2 tablespoons salt
2 tablespoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1/4 teaspoon pepper
30 buns
30 tomato slices
30 red onion rings
Servings: 30
1. In large bowl, blend lamb, apricots, onions, pine nuts, salt, cinnamon, nutmeg and pepper. Scale out into 30 patties (6 ounces each).
2. Grill about 5 minutes on each side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
3. Serve on bun with lettuce, tomato slice and onion rings.
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