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LABOR DAY WEEK! A Lamb Burger!

September 1, 2010

Burgers in general are probably my favorite food. Besides just being extremely satisfying and comforting, I love how a burger can be the canvas for showcasing a lot of different and unique flavors.

To me, a great burger starts with a great patty, that is well seasoned and has a nice crust. Put some cheese, some mayo, mustard and vegetables that are crunchy and juicy and you have an amazing burger with lots of great texture. While I love the traditional burger I have at tailgates and picnics, I thought I’d give you all a different recipe so you can fake out your friends with a LAMB burger!

Vivek’s Lamb Burger (serves 4)

1 lb. ground lamb

4 hamburger buns

4 slices fresh mozzarella cheese

8 cherry tomatoes, quartered

4 leaves of romaine, sliced

few sprigs of fresh mint

1/2 onion, sliced thinly

dill pickle slices

mayonnaise

dijon mustard

I mix all of my toppings together like a salad so it’s really easy to serve. So, combine the tomatoes, lettuce, onion, mint, and pickle slices. Season with salt and just let them rest on the cutting board while you cook your burger.

Now, let’s get to the burger. Divide the meat into 4 equal 1/4 lb portions. Roll it into a ball and then put the ball on a plate. Take the palm of your hand and press down the middle to make a patty. It doesn’t have to be a perfect circle, Β you just want it kinda Β flat. Also, to prevent your burger from turning into a ball, make sure the middle is more depressed than the outside.

Grab a heavy pan and get it screaming hot. You want that really great crust on the burger and a hot pan will help you achieve that. Put some oil in the pan and then season the lamb patty with salt and fresh ground black pepper. Put the patty in the pan and let it sear for a good 2-3 minutes. (If you want your buns toasted, do that now) Then, flip it over and cook for another 2-3 minutes. That’s all it needs. Don’t be that guy that flips his burgers 100 times. You only need to flip it once. Trust me.

Mmm. Looks tasty.

Once the burger is cooked, you want to assemble. Get your buns. I put mayo on one side and mustard on the other. I’ve done it that way since I was a kid. Never was a huge fan of ketchup on burgers. Add whatever condiment you like.

Put the burger on top of the bottom bun and lay a slice of fresh mozzarella cheese on top. If you want your cheese melted, put it on the burger when you flip it. Then, take a nice pile of the salad and put it on top. Top with the other half of the bun.

You could just as easily make this burger out of beef, bison, turkey, chicken, or a veggie burger. It’s pretty versatile, really easy to put together, and another great one for your Labor Day extravaganza!

Cheers,

Vivek

4 Comments leave one →
  1. September 1, 2010 8:13 AM

    So, fix me two for the Labor-day and two for the Titan’s game.
    Yummy yummy, the pictures are very appetizing.
    Good job, Vivek.

  2. Prayus Tailor permalink
    October 6, 2010 4:24 PM

    Hey! Thanks for sending the link to your blog. You’ve really done a great job here! Your descriptive terminology for your burger is right on and like your dad says…mouth-watering. Keep up the good work!!!

    • October 6, 2010 6:46 PM

      Thanks Prayus Kaka. Hope the family and the girls are doing well. When are you all coming down to visit Nashville? We’ll show ya some southern hospitality!

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