Wednesday, July 16, 2008

The Best Burger is the Lamb Burger


It was only recently that the lamb burger earned a spot in the regular rotation on the Pinch menu. I'm not sure why it took so long. I've been a fan ever since my days at Campagne where the lamb burger was a regular item on the Cafe menu (ten years later, it still is). And I've been known to ship friends and family the components - ground lamb, burger buns, feta, red onion and mixed greens - as an alternative to the overdone gift basket. (If you'd ever like to do the same I use, and love, Diamond Organics.)

It might be a matter of finally noticing that ground lamb is regularly available at grocery stores. I pick it up at Whole Foods where I'm assured that the lamb is pasture raised, well-fed and not given antibiotics or growth hormone. Whole Foods' animal-friendly policies got the Lincoln Park store into hot water last week when it was discovered they had been providing shelter for nature’s original locavore.

I'm a purist with my burgers. I don't like adding anything to the meat before grilling. I prefer to top with fresh fixin's - allowing everyone to doctor their own - tableside.

Lamb Burgers
Print recipe only here

YOU WILL NEED
  • 1/3 # ground lamb per person
  • red onion
  • tomato
  • feta cheese
  • lettuce
  • good burger buns (I've been enjoying the sesame crusted ones from the Whole Foods bakery)

METHOD
Preheat grill.

Form burgers and sprinkle with kosher salt and fresh ground pepper.

Prep fixin's and reserve for service:
  • Thinly slice rounds of tomato and red onion
  • Wash and trim lettuce leaves
  • Crumble feta
Grill to your specs. About 4 min on the first side and 3-4 on the flip side for medium well.

Serve with sweet potato fries or Greek Salad.

No comments: