Skip to main content

Spiced Lamb Burgers with Pomegranate Chutney and Mint-Pistachio Pesto for #FoodieExtravaganza

Welcome to the Foodie Extravaganza
v. May 2015 = a Hamburger Par-tay

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. This month we celebrate National Hamburger Month by serving up burgers of all kinds.

This month, it's all about hamburgers which means you can see an additional 11 delicious and hamburger creations in this post. Hooray! Thanks to Stacy from Food Lust People Love for hosting this event. We hope you all enjoy our delicious burgers this month and come back to see what we bring for you next month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza.  We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Other Inspired Burgers from the #FoodieExtravaganza Crew...

And My Offering...


  • 1 1/2 lb lean ground lamb
  • 2 T fresh cilantro
  • 1 T fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 t fresh lemon zest
  • 1 t fresh lemongrass
  • 1/2 t ground cumin
  • pinch of cayenne pepper
  • 1/2 t ground cinnamon
  • 4 naan or pita for serving

Pomegranate Chutney

  • 1  pomegranate arils
  • 1 T ginger syrup
  • 1 t grated lemon zest
  • 1 T olive oil
  • 1 T lemon juice
  • freshly ground salt to taste

Pistachio Feta Pesto

  • 1 C feta cheese, crumbled
  • 4 T olive oil
  • 2 T fresh cilantro
  • 3 T fresh mint, chopped
  • 1 T fresh parsley, chopped
  • 2 T roasted, unsalted pistachios, chopped
  • pinch of crushed red pepper

Add all of the ingredients - except for the naan - to a large mixing bowl. Mix until well-combined. Form the meat into 4 equal size patties, or 8 smaller patties. Place on a parchment-lined plate and set aside until ready to cook. Cook, as desired, on a grill or on the stove with  grill pan.

Pomegranate Chutney
Place all of the ingredients - except for the salt - in a medium mixing bowl. Season to taste. Set aside until ready to serve.

Pistachio Feta Pesto
Place all of the ingredients in a medium mixing bowl. Stir to combine.

To Serve
Toast your naan in the oven or on a skillet and lay on a plate. Place 1 heaping T of pistachio feta pesto on the naan and flatten a bit. Place  cooked patty on the pesto. Top with 1 heaping T of pomegranate chutney. Garnish with a fresh mint leaf, if desired.


  1. That looks so full of flavor! I bet it is wonderful!

  2. Oh wow, all those flavors! I will definitely have to try this.

  3. Thanks for hosting cam. You always have such awesome recipes

  4. My husband will go nuts for this creation! He loves lamb and I know that he will want to make this! Thanks for sharing!

  5. Love the colors and flavors you have going here, Camilla! It's almost too pretty to eat!

  6. Oh how GORGEOUS are those! They look absolutely delicious!

  7. That mint-pistachio pesto sounds amazing! I love the addition of the pomegranate to the usual lamb + mint combo. Yum!

  8. Wow Camilla, what a great mix of flavors! That pesto sounds awesome!

  9. Those pomegranate seeds looks so fun! I've never actually eaten a seed - just had the juice. I've also never had lamb. A burger seems like a good way to start.

  10. Wow, so many different flavors. My daughter would love the pomegranate. She is crazy for it.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas