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January 13 2018

Gourmet Lamb Burger

Happy New Year to all and I hope 2018 brings you a healthy and prosperous one. We are entering our 26th.year of existence with much enthusiasm. My recipe this month is a meat item. It is a 50/50 burger that has beef and lamb as the blend. I hope you like it and until next month, Bon Appetite.
Serves 4

1Lb. – Ground Black Angus ground beef
1Lb. – Ground Lamb
 2Tb. - Tandoori seasoning
 4 Slices - Kasseri Cheese
 1 cup-Baby Arugula
2Tb, - Roasted Garlic Puree
1tsp.- Chipotle chili puree or powder
4 Slices – Ripe tomato
8 Slices – Cucumber( sliced thin)
4 – Whole wheat Kaisors or Brioche Buns
 
 
1)Pre heat a charcoal or gas grill. In a mixing bowl, blend both meats well and sprinkle ½ Tb. Of the tandoori spice in with it. Portion the meat into 4 – 8 ounce portions and make patties. Next, mix garlic and chipotle together and set aside.

2)When grill is about 400*, season meat with the rest of the tandoori rub. Place burger’s on grill and cooks to about medium rare, add cheese and melt on burgers. Pull off and let set. Grill the buns until golden brown. Pull off and on both toasted sides spread the garlic chili mixture all over it.

3)Place the bottom bun on four plates and put arugula down, and then the cucumber. Place a burger on next, then the tomato and finish with the top bun. Serve with your favorite olives, pickles and French fries