Ground camel is one of the leanest red meats around, and these burgers taste extra meaty because of it.

It’s good to closely monitor their internal temperature with an instant-read thermometer, to avoid overcooking.

Where to Buy: Ground camel meat is available in the Washington area at Wagshal’s Market in Northwest Washington (202-363-0777) and via several online purveyors, including


Tested size: 6 servings

  • 2 pounds ground camel meat (see headnote)
  • 1/2 medium red onion, diced
  • 2 cloves garlic, minced or put through a garlic press
  • 2 tablespoons wheat-free tamari (may substitute low-sodium soy sauce)
  • 2 to 3 teaspoons ground cumin
  • 2 to 3 teaspoons ground coriander
  • 2 tablespoons finely chopped cilantro
  • 6 toasted, buttered hamburger buns (on the small side), for serving


Preheat the oven to 325 degrees. Heat a large cast-iron skillet over medium-high heat.

Combine the camel meat, red onion, garlic, tamari, the cumin and coriander (to taste) and cilantro in a mixing bowl. Gently blend with your clean hands until well incorporated, then shape the mixture into 6 patties of equal size that are about 1 inch thick.

Arrange them in the pan so they are not touching; cook for about 6 minutes or until nicely browned on the bottom, then turn them over. Transfer the skillet to the oven and cook for 6 to 8 minutes; after 5 minutes, begin spot-checking the internal temperature of the burgers with an instant-read thermometer. Pull them out at 140 degrees; let them rest (in the pan) for 5 minutes before serving on toasted, buttered buns.

Calories per serving (without buns): 160