Lamb Burgers

It is a seriously rainy day out there. I had hoped to get up early, run to the farmer’s market, and bring home a boatload of veggies, but I obviously failed to check the weather forecast. So instead, I think I’ll do some “work”. Later tonight, I have a taco crawl planned – research for my next blog post on Dish Kebab (my first post comes out June 11!). I hope the rain can stay away while we crawl to nine taco joints in my neighborhood.

Anyway, I made these lamb burgers quite a while ago now. It was my first time working with lamb, but it turned out to be awesome. I had this local, organic ground lamb from Fresh Picks – a sort of CSA without the subscription.

IMG_0099

In the kitchen, I am executive chef, Eric is sous chef. I conceptualize dinner, Eric helps me pull it off. When it comes to burgers, he is always the one to mix the meat amalgamation together and form the patties. It’s something I just can’t do – residual effects of 12 years of vegetarianism. The only problem with this is that he feels he should be able to get six teeny tiny patties out of one pound of meat. I keep trying to get him to make bigger patties, even if it means you only get four patties. I’m working on him, but you’ll notice the small burgers (especially compared to the bun) in these photos.

IMG_0105

Lamb Burgers with Tzatziki

for the burgers
1 pound ground lamb
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic, minced
2 tablespoons fresh Italian parsley, finely chopped
pinch salt and pepper
whole wheat buns

for the tzatziki
1 small container Fage greek style yogurt (either 2% or the full fat versions are the best)
1/4 of an english cucumber, shredded

1 clove garlic, minced
3 ounces good-quality feta (not the pre-crumbled stuff), chopped and crumbled in your hands
juice of one lemon
7-8 mint leaves, finely chopped
salt & pepper

for the salad topping
1 bunch watercress
1/4 of a red onion
dress with juice of one lemon and extra virgin olive oil

For the burgers, mix all ingredients together in a mixing bowl, being careful not to over-mix or over-handle the meat. Form four patties and cook for a few minutes on each side, either on a grill or stove-top pan.

For the tzatziki, just mix together all ingredients. This stuff is addicting and delicious. I was eating it with a spoon straight from the bowl.

To assemble, toast the buns either in the oven or over the flame of a gas stove. Place the burger on the bottom bun, then spoon the tzatziki on top. Finish with some of the salad and top bun.

Advertisements

Comments

  1. Yum I love lamb! And miss the awesome gyros from Chicago area~ Tks so much for postin the recipe and nice photos! Happy New Year 2011

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: