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| Lickety Splickety! |
My wife Sharon has been craving lamb burgers ever since she ate a fantastic LB a few weeks ago at one of our favorite local spots Tallulah Bistro in downtown Glens Falls, NY. And, since my In-Laws were in town I thought I would break down and make a Gyro style lamb burger with goat cheese from Vermont Butter & Cheese Creamery.
I began with 2 lbs.of organic ground lamb and added the following ingredients:
garlic cloves, minced - 2 medium cloves
garam masala - 1.5 teaspoonblack pepper cracked - 2 teaspoon
sea salt - 2 teaspoons
cumin, whole cracked - 1 teaspoon
worcestershire sauce - 2 teaspoon
oregano, fresh chopped - 2 tablespoon
Grab your burger buns and butter and drizzle with olive oil - we love the Italian Sesame Seed Soft Rolls baked by the Mastroianni Brothers in Rotterdam, NY. Mash it all together and divide into 4 large burgers (I made ours into 5 but 4 would have been better)
Next, start your fire. You want to give the burgers a little time to begin to absorb some of the flavors - but not too long because the salt will begin to draw out moisture and this is No Bueno. With fires, I use the old chimney starter method because we really don't care for propane cooking.
Now that your fire is kickin' ass and your grates are hot, place a little olive oil on a paper towel and rub across each grate and place the burgers on the grill and close the lid. Let it be and relax. Give it 4-5 minutes depending on the amount of heat, but you want some charring before you flip'em. Wait another 4-5 minutes and slap on the goat cheese mixture (recipe below) give it another 2 minutes and remove from the heat. Place the buns on the fire and do not move, don't get distracted or you will be making a nice salad with balsamic vinaigrette to place the burgers on because you just burnt them. For the goat cheese spread, mix approx 4 oz of goat cheese with 2 tablespoons of sour cream.
Make someone happy today and enjoy some lamb burgers
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