Lamb burger
- Thread starter LaserWolf
- Start date
LaserWolf said: I am not afraid of fat
That's the spirit!
The concern is the opposite though. With burgers it's important to have at least 10% to 15% fat or they'll end up too dry. Get a nice slice of pork belly minced and mixed in if your lamb is too lean like it would be when it's cut from the leg.
Personally I'm more partial to rosemary than to mint when it comes to lamb. Since you're not afraid of the fat, I'd make a nice compound butter with rosemary, thyme and garlic, maybe even add a dash of cognac or armagnac if you have a bottle handy. Grilled slice of roasted eggplant on top. Eggplants act like a sponge for oil, I roast mine in a cast iron grill pan with no fat at all.
That's the spirit!
The concern is the opposite though. With burgers it's important to have at least 10% to 15% fat or they'll end up too dry. Get a nice slice of pork belly minced and mixed in if your lamb is too lean like it would be when it's cut from the leg.
Personally I'm more partial to rosemary than to mint when it comes to lamb. Since you're not afraid of the fat, I'd make a nice compound butter with rosemary, thyme and garlic, maybe even add a dash of cognac or armagnac if you have a bottle handy. Grilled slice of roasted eggplant on top. Eggplants act like a sponge for oil, I roast mine in a cast iron grill pan with no fat at all.
For some reason I didn't want to do cumin, which I know is a basic lamb spice.
I was going for more of an American burger flavor.
My market doesn't give the fat content, because fat is bad. So they give the lean content, lean is good.
I got 85% lean, so good start.
First added kosher salt and mushed it with spatula. Makes the meat stickier.
Added just a small amount of garlic, paprika, parsley, mint*, minced onion.
I got what I wanted, the lamb flavor came to the front, with the spice notes underneath.
For Tzatziki (or what I call tzatziki) I cut cucumber thin and small, since this was going on the bun, added to "Greek" yogurt, with lemon juice, lemon zest, garlic, salt and some more mint.
This was good enough for burgers, but I have done better.
I went with JJ's English Muffin suggestion. Very good for me because, I tend to make my burgers too big, this gave me a nice small target and grilled up beautifully and held the tzatziki. Will do again.
Greek yogurt.
I like Trader Joes pretty good. Tastes Greek to me.
But most others I have tried taste about like any other yogurt. This time I got Brown Cow. (Thanks Frank for inspiring me to go all out with the fat.) Would not use again for any kind of Mediterranean dish.
Which brands of Greek yogurt do all you all recommend?
*lemon mint from my yard, or what Frank would call, Estate Grown Organic Small Batch Citrus Mint.
I was going for more of an American burger flavor.
My market doesn't give the fat content, because fat is bad. So they give the lean content, lean is good.
I got 85% lean, so good start.
First added kosher salt and mushed it with spatula. Makes the meat stickier.
Added just a small amount of garlic, paprika, parsley, mint*, minced onion.
I got what I wanted, the lamb flavor came to the front, with the spice notes underneath.
For Tzatziki (or what I call tzatziki) I cut cucumber thin and small, since this was going on the bun, added to "Greek" yogurt, with lemon juice, lemon zest, garlic, salt and some more mint.
This was good enough for burgers, but I have done better.
I went with JJ's English Muffin suggestion. Very good for me because, I tend to make my burgers too big, this gave me a nice small target and grilled up beautifully and held the tzatziki. Will do again.
Greek yogurt.
I like Trader Joes pretty good. Tastes Greek to me.
But most others I have tried taste about like any other yogurt. This time I got Brown Cow. (Thanks Frank for inspiring me to go all out with the fat.) Would not use again for any kind of Mediterranean dish.
Which brands of Greek yogurt do all you all recommend?
*lemon mint from my yard, or what Frank would call, Estate Grown Organic Small Batch Citrus Mint.
If u dont have decent greek gurt you can just strain regular gurt until all that liquid junk leaves.
Re-mosturize w lemon juice, smashed garlic, zest, white pepper, salt, etc....remix.
Low fat YoMTV Raps Gurt is a no no. u want the fat which carries Da Flavor.
Re-mosturize w lemon juice, smashed garlic, zest, white pepper, salt, etc....remix.
Low fat YoMTV Raps Gurt is a no no. u want the fat which carries Da Flavor.
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