Cooky Jason’s September Recipe – Lamb Burgers

010115_mediterranean-lamb-burger-recipe_largeWell the end of summer draws nigh. But that’s OK. Soon we’ll all be drinking/eating pumpkin-spice EVERYthing. And football is gearing up which brings its own genre of cookout favorites (as long as weather permits, of course) as mainstays such as hearty chili and beef stews have the dust brushed off their recipe pages. Until then, however, it’s time for one last summer hurrah…

You can’t go wrong with burgers at the campsite, right? The combination of beef and lamb here along with the magical basil sauce make these a bit unique, yet still easy to make, and guaranteed crowd-pleasers. Serve with watermelon wedges and a nice summer ale or fresh lemon-limeade and enjoy the last 3 weeks of summer while you can!

Major players

  • 1lb ground beef (80/20)
  • 1lb ground lamb
  • 1 Tbsp olive oil
  • 1 tsp each of salt and pepper

Magical Basil Sauce

  • 1 cup chopped basil
  • 2 green onions, chopped
  • 3 cloves garlic, chopped
  • 1 tsp Worcestershire sauce
  • 1/3 cup sour cream
  • ½ cup mayonnaise
  • ¼ tsp fresh ground pepper
  • Juice and zest from 1 large lemon

For the burgers:

OK, let’s do this. Using 2 different meats really adds a lot of depth profile in the flavor. If you can’t get ground lamb just use ground pork. Using your hands, thoroughly combine the beef and lamb in a large mixing bowl, then add the olive oil and salt and pepper and combine. You’ll get 6 to 7 burgers out of this, depending on how big you make them. Start by forming a giant meatball. Then slowly compress your hands while rolling it between your palms until a patty is formed. Then use your thumb to press an indent into the middle. If you’re taking these to the campsite, wrap them individually in plastic wrap or wax paper and keep chilled until ready. You can also freeze them if it makes them easier to transport for you.

Cook on grill over medium-high heat about 3 ½ minutes per side. About a minute before removing from grill, add a slice of your chosen cheese. Mozzarella loves basil…

Serve on toasted sesame seed or ciabatta buns. Using good bread here really makes a hug difference, so it’s worth it to choose a higher quality bun to go with all the love that just went into the burgers themselves, don’t you think?

Magical Basil Sauce:

Blend all ingredients until smooth, about 2 to 3 minutes. Taste and adjust by adding salt and pepper if needed. You can do this several days ahead of time if you like. Just make sure it’s plenty chilled while transporting. Spoon over burgers and finish off with lettuce, tomatoes, onions, etc… Or leave them veggie-less and let the lamb really be the star. Perfection.

This is our last newsletter recipe of the summer and we’ve had a truly fantastic summer and I hope all of you did, too! Feel free to share/email me pictures of our recipes when you try them.

Questions/comments/requests/suggestions/limericks/thoughts on life/childhood stories? Feel free to drop me a line at jasonr@pahaque.com.

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