Here's my original lamburger post, from however many years ago.
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I've been thinking of starting a food blog, not because I have that many original recipes to share, but just to document what I feel is a really massive achievement: cooking dinner almost every single night. Yes, let's hear it for me!
Sunday night's dinner turned out to be one of the best I'd ever made. Oh, my gosh. One bite, and I said, "This is the most delicious thing I've ever made. I would PAY to eat this in a restaurant!"
I've had a yen for Greek food lately, so when I saw this recipe I had to try it. Grilled Lamb Burgers, or as I call it, Lamburgers. I found the recipe in the paper, but I can't link to it. (If you click on the picture, then click again, it will enlarge enough to read it.) I'll type out MY version at the end of the post.
I do have a few comments on what I did.
Ground lamb at the farmer's market is ex$$$$pensive but delicious! I used about 1 3/4 lbs, and made the patties extra large, so that with shrinkage (not that kind) they would still fill out the whole bun.
Because I used more meat, I also increased the other ingredients semi-proportionately. I'm not a real measury kind of cook. Also, I used onion powder because I really don't like onion chunks in a burger. I cooked them in the frying pan, not on a grill. Because I don't have a grill. Use a meat thermometer. The meat is so tender that it will still feel quite soft when it is done. I topped them with avocado, grilled onions, arugula, and a decadently delicious smoked cheddar from the farmer's market.
Doesn't that look wonderful?
I served them with homemade cole slaw and tater tots. Yes, tots. We love tots. (Which explains why there was so little ketchup left for the next night's dinner.)
1 3/4 lbs. ground lamb (try it with hamburger, tell me what happens!)
zest of one lemon (the juice went into my coleslaw)
approx. 4 tbl. fresh mint leaves, finely chopped (I think basil would be good, too)
approx. 4 tbl. fresh parsley, finely chopped (I like the flat leaf kind)
1/2 tbl. dried oregano (or fresh, if you have it)
2 cloves garlic, pulverized with your garlic press
2 tsp. onion powder
1 tsp. ground cumin
2 tsp honey
2 tsp. Worcestershire sauce
Salt and pepper
4 good-quality larger hamburger buns, toasted
cheddar cheese, enough slices to cover each burger
spicy arugula, or any other greens or lettuce
grilled onions (mine weren't quite "caramelized")
ketchup (yes, we're a ketchup house, not a catsup house)
Mix up the meat and seasonings, form into patties, cook...you can figure out the rest.