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Tuesday, July 31, 2007

Grilled Lambburgers

For a delicious alternative to plain ol’ burgers, go buy a boneless leg of lamb and make some seasoned burger meat out of it. The following measurements are for one pound of lamb — do the math and adjust for however many pounds you have.

Grilled Lambburgers
two servings per pound

1 lb. lamb meat
1 clove garlic, minced
1 Tbs. Balsamic vinegar
1 Tbs. paprika
1/2 tsp. salt
1 tsp. cumin
1 tsp. freshly ground black pepper
1 tsp. oregano

Carefully trim boneless leg of lamb, removing as much silvery membrane as possible and most (but not all) fat. Cut meat into cubes of approximately 1" and either grind with meat grinder or chop in food processor. If you use a food processor, use the pulse button and take care not to overprocess — the more coarsely chopped, the better.

Thoroughly mix all spices except vinegar. Spread out the chopped lamb. Evenly sprinkle the spices on it, and then the vinegar. Knead the meat as much as necessary to evenly distribute the flavorings, but don't overdo it. Form into 1/2 lb. balls, wrap in plastic wrap and store in refrigerator for a couple of hours before grilling.

When ready to grill, form into patties about 1/2" to 3/4" thick. Grill over medium high heat for five minutes per side, turning once. If you like cheese on your burger, goat's milk cheddar works well.

When serving, consider what condiments might go well with cumin and oregano. These could include Dijon mustard, mayonnaise, thinly-sliced onions and tomatoes, capers, fresh basil leaves, lettuce, dill pickles, a roasted tomato tapenade, or a simple cucumber yogurt sauce. Use high-quality buns or pita bread.

These burgers will pair well with just about any red wine from Spain or South America.
M. Zane Grey, 9:04 AM