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Bet You Haven’t Done This

Wednesday, 12 May 2021 11:44

By B.J. Shepherd

Lamb is a staple in the culinary tradition of much of the world.

But we’re sure that here in the U.S. consumers eat much more beef, pork and chicken than lamb. If this is so, how unfortunate it is for the American palate. For most in our crowd, lamb is a delicious alternative to other red meats.  When we found this recipe for lamb burgers, we thought the idea sounded tasty and might be an interesting way to introduce this treat to those poor souls who shy away from lamb as being too exotic for their taste.

Other than vegans and vegetarians, who doesn’t appreciate a good burger? It’s a part of Americana. We found the recipe for these “Juicy Lucy” lamb burgers at the website of the American Lamb Board, which credits it to Blue Bowl.

At a backyard burger barbecue the go-to beverage would have to be beer (and there’s nothing wrong with that, as they say), but if you want to broaden your guests’ horizons a bit, how about pouring a red wine? If burgers are American tradition, then we say Zinfandel, another American tradition, would be a good choice—just avoid those sweetish, high alcohol “fruit bombs” (ask your wine merchant for some suggestions. He/she will know).

 Juicy Lucy

American Lamb Burgers

Ingredients

  • 1 lb ground American lamb
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pinch pepper
  • 2/3 cup shredded mozzarella cheese
  • fresh arugula
  • fig preserves
  • brioche buns

Directions

Prep: Divide the meat in half, and then in half again. Flatten each piece out and add 1/3 cup of cheese onto two of the four halves. Add the top half to each cheese-filled patty and press the edges together to seal up your cheese-stuffed burger.

Cook the Burgers: Cook the burgers over medium heat on the stovetop or on a grill, about 4-5 minutes on each side. Check the inside for desired doneness by using a meat thermometer - 145 degrees F is medium rare, 160 degrees F is medium, and 170 degrees F is well done.

Serve + Store: Serve on toasted brioche buns with a big schmear of fig preserves and a handful of fresh arugula! Any leftovers can be stored in an airtight container in the fridge for a few days.

Last modified on Wednesday, 12 May 2021 12:01

 

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