I have a penchant for creating and eating burgers – for the past couple of years I’ve been entering the Build a Better Burger contest, which is held every October on the front lawn of Sutter Home Winery in Napa. I have high hopes of someday winning some cash and wearing my Queen of all Burgers sash. I’m already gearing up for another season of burger mania, so keep it tuned as I get grilling.
Sarah over at Avenue Food inspired the sauce for these lamb burgers – I’ve been finding all kinds of uses for it from saucing grilled chicken to topping my burgers.
makes 6 servings 2 pounds ground lamb
2 teaspoons kosher salt
1/4 cup chopped fresh parsley
1 tablespoon Dijon mustard
Freshly ground black pepper, to taste
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
6 split, toasted hamburger buns To make the burgers, combine all ingredients in a large bowl – try not to manhandle the mixture too much. You’re aiming for patties that are tender and juicy, not compacted hockey pucks. Eyeball the mixture into six portions. I do this by dividing it in half, then making three equal portions out of each half. Some fanatics use scales and measuring cups to achieve perfect portions. I leave that up to you. Grill the patties on a medium-hot charcoal or gas grill about 4 minutes per side for medium-rare. Serve on toasted buns with the following condiments, or your own favorites. Roasted Red Pepper Sauce
3 garlic cloves, thinly sliced
2 tablespoons olive oil
1 jar roasted red peppers, drained
4 ounces soft goat cheese
1 tablespoon fresh lemon juice
1/4 teaspoon smoked Spanish paprika
Salt and freshly ground black pepper, to taste Heat the garlic in the olive oil over medium-low heat for a few minutes. This removes the heat of the raw garlic. Place in a food processor and puree with remaining ingredients until smooth.
Quick Pickled Onions1 medium red onion, halved and thinly sliced
2 tablespoons sugar
2 tablespoons rice wine vinegar Put the onion in a medium bowl and toss with the sugar and vinegar. Marinate 15-30 minutes. Oven-Roasted French Fries 2 pounds Russet potatoes, peeled
1/4 cup peanut oil
Salt and freshly ground black pepper Heat oven to 425 degrees. Slice potatoes in half lengthwise, then into 6 planks from each half. Toss on a rimmed baking sheet with the oil, salt and pepper. Roast about 25 minutes, or until tender and golden brown.