Saturday, June 16, 2012

Lamb Burgers

I don't have a whole lot to say about making these burgers, except that Will was hungry for a burger, and I suggested trying to gourmet-it-up by making lamb burgers with a homemade roasted red pepper spread. My garden grows a good selection of fresh herbs for a mediterranean perk: oregano, mint, and parsley, and I minced some garlic to stir in as well. But the real treat was to top the cooked patties with some crumbled feta cheese, and spread the bun with an aioli. Since the grill was already on, we made a side of some vegetables tossed with kalamata olives to give them a bit of tangy thematic flair.

1 pound ground lamb
handful of mixed herbs like mint, oregano, and parsley
1 glove mashed minced garlic

Blend together with a fork or your hands. Form into 4 equally-sized patties. Season with salt and pepper.
Grill, flipping every three minutes, until cooked through (about 8 minutes if meat was brought to room temperature first.)

Veggie mix
diced yellow squash (or zucchini)
4 chopped olives
toss of olive oil

Seal in a foil packet and grill about 20 minutes. Drizzle with balsamic vinegar before serving.

Roasted Red Pepper Aioli
2 roasted red pepper halves
1-2 tablespoons mayonnaise
cayenne pepper
1 clove garlic
squeeze of lemon wedge

Process in a food processor. Spread on toasted buns, top with lamb patty and crumbled feta, and serve with mixed vegetables.

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