Thursday, October 04, 2007

Baaaat's a Great Burger

I may have grown up in a food-centric household, but there were some common things we just didn't eat, including meatloaf and lamb. I've since learned to make a mean meatloaf (thanks Mom), and in the past few months, have been perfecting a dish that's fast become part of the regular rotation around here: Lamb Burgers with Feta Sauce and Cucumbers.

Lamb burgers taste lighter, more tender and more flavorful than beef burgers, and flat out tastier than turkey burgers. They're not greasy, since lamb has less marbling than other meats, but still juicy. The recipe I use comes from Everyday Food, and comes together in about 20 minutes. It's a Mediterranean take on the classic burger, with curry and scallions mixed in to the meat. Instead of melting a slice of American cheese or cheddar on top, you spread on a blend of feta, yogurt and more scallions. And standing in for lettuce and tomato: ribbons of cucumber, sliced with a vegetable peeler--groundbreaking!

Every time we eat these burgers, my mind goes to its default question of "how could I make this better?" But with this dish, the answer's always absolutely nothing. This is just a great burger. And I'll leave it at that.--S

Lamb Burgers with Feta Sauce and Cucumbers

serves 4

1 1/2 lbs ground lamb
2 t curry powder
3 scallions, thinly sliced
Coarse salt & ground pepper
1 T olive oil
4 oz feta cheese, crumbled
2 T plain yogurt
8 slices country bread or rolls, toasted if you want
1 kirby cucumber, cut lengthwise into ribbons with a vegetable peeler

1. In a medium bowl, combine lamb, curry powder, and 2 sliced scallions; season generously with salt and pepper. Mix gently with a fork (don't overmix); form into 4 oval patties to fit on bread (each 1 inch thick). [As you can see in the photo, my burgers are a bit, um, supersized.]

2. In a large skillet, heat oil over medium-high. Season patties with salt and pepper. Cook until browned and just cooked through, 4 to 6 minutes per side (reduce heat if browning too quickly).

3. Meanwhile, in a small bowl, mix feta, yogurt, and remaining scallion, mashing cheese gently to combine; season with salt and pepper.

4. Spread 4 slices of bread with feat mixture; top with cucumbers, lamb patties, and remaining bread.

Recipe courtesy of Everyday Food

1 comment:

SarahHutch said...

My mouth is watering as I type. Maybe we can try to make this in China too!