PHAT Spice blog

Hello and welcome to the official PHAT Spice blog.

The PHAT (Pretty Hot & Tasty) Spice blend was a concept that Susan and I came up with together. The flavors included in the mixture are a blend of Indonesian and Pakistani origin. We originally passed this mixture out to our friends and family as a wedding gift. The feedback was tremendous. We would love to hear more and find out just how folks are using the mixture.

So, please post your comments, stories, and recipes around your use of the PHAT Spice blend.

Happy cooking, eating, and living!

Oh and if you would like a free sample please email us at

Friday, June 14, 2013

Mini PHAT Spice Lamb Burgers on Garlic Loaf with Lemon Yogurt Sauce

Mini P.H.A.T. Spice Lamb Burgers on Garlic Loaf with Lemon Yogurt Sauce
Recipe by Matthew Gantt

Prep Time:  20 minutes
Cook Time:  20 minutes

Serves:  3-4 servings


For the lemon yogurt sauce:
7 oz. Greek-style yogurt
½ lemon, zested and juiced
Kosher salt

For the mini burgers:
1 lb. ground lamb
½ small red onion, finely diced
2 cloves of garlic, finely diced
2 Tbs. Pine nuts, roughly chopped & toasted
¼ cup fine bread crumbs, unseasoned
5-6 springs of cilantro, diced (save 2 sprigs for garnish)
4 heaping Tsp. of P.H.A.T. Spice
3 ripe plum tomatoes, cut into ¼ thick rounds
1 small head red leaf lettuce, washed, dried, trimmed to small pieces

Make the burgers:

Preheat oven to 350º
In a medium mixing bowl, combine lamb, red onion, garlic, pine nuts, bread crumbs, cilantro and P.H.A.T. Spice, work over until well-blended.  Using an ice cream scoop, scoop the mixture into little balls about 1 to 1½ inches big and place them on a sheet of wax paper.  Using your hands, flatten the scoops into small patties a couple of inches in diameter.

Transfer the patties onto an oven-safe grill plate that has been spayed with Pam cooking oil, use a wire baking rack atop a cookie sheet to catch the grease.  Bake for approximately 15-20 minutes, depending on your oven.

Make the sauce:

While the burgers are cooking, combine the yogurt, lemon zest and juice into a mixing bowl, blend well and salt to taste.  Cover and place bowl in refrigerator until needed.

Place the cooked mini burgers on top of the cut garlic loaf, add a piece of lettuce and a tomato slice.  Top with a dollop of the lemon yogurt sauce and serve.


For a little extra heat, add 1 seeded and ribbed Serrano pepper (finely diced) to the burger mixture.
For a more Mediterranean flavor, add 5-7 seedless red grapes (finely diced) to the burger mixture.

No comments:

Post a Comment