Photo by Andrea Behrends

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4-6 servings

  • 1½ pounds ground venison (you can substitute grass-fed beef, lamb, or bison)
  • 2 cloves garlic, minced
  • ½ tablespoon kosher salt
  • ½ tablespoon freshly cracked pepper
  • 1 teaspoon ground allspice
  • ½ cup finely chopped flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil, plus more for frying
  1. Combine ingredients in large mixing bowl. Using hands, and being careful not to overwork, mix ingredients until evenly incorporated. Mold mixture into separate patties, about the size of your palm, roughly 6–8 patties.
  2. Heat a cast-iron skillet over medium-high heat; add oil. Cook patties on each side, about 3–4 minutes per side for medium consistency, or until desired doneness. Remove from heat and serve with lebneh.
  • from Matt Moore, Nashville, TN

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