I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big Kosher pickle and a cold draft beer
Well good god almighty which way do I steer
The first in a series of foodie type blog posts on Whats Up Brock its with happiness that I introduce to the readers…(insert Keith Moon drum roll here)
Middle Eastern Lamb Burgers. I ran across this gem of a recipe over on Chow.
http://www.chow.com/recipes/11019-middle-eastern-lamb-burgers
While technically not mine this is my interpretation of the above mentioned recipe. Think of it if you will of Jimi Hendrix playing All Along the Watchtower or Sgt. Peppers.
I don’t normally eat a lot of lamb. My father hates it so I rarely ate it growing up. I have experimented with a leg of lamb on the grill from time to time, but I never knew if the lamb I was buying just sucked or the meat itself sucked. As I understand it, good decent lamb comes from Australia. There is lamb raised and sold in the US buts its not as good.
Secondly, over in the middle east lamb is to a whack job terrorist as is a good hog roast is to a North Georgia abortion clinic bomber. Ironically both groups of individuals seem to get the impression from the same holy prophets and scriptures that one animal is unclean and unfit for human consumption while the other is ok to eat. Imagine that.
While I don’t belong to either group mentioned above, I could potentially have some terroristic tendencies if and when the end times are upon us. In that spirit I’ll embrace the food of my fellow man of ridiculous bullshit ideology and whip up then wolf down some Middle Eastern Lamb Burgers. I doubled the published recipe for guests and leftovers throughout the week. Makes about six 1/3 pound burgers or eight 1/4 pounders.
•2 pound ground lamb
•1/2 cup minced red onion
•2 medium garlic clove, minced
•4 tablespoons finely chopped fresh Italian parsley leaves
•4 teaspoons finely chopped fresh mint leaves
•2 teaspoon kosher salt
•1 teaspoon cayenne pepper
•1 teaspoon freshly ground black pepper
•8 burger buns
Gently mix the meat with all the other ingredients, form into patties and grill over direct medium fire about ten (10) minutes per side.
Top the burgers with the following cucumber and cumin yogurt relish. Also found on www.chow.com
•6 medium Kirby cucumbers, peeled, halved lengthwise, and seeded
•1 1/2 teaspoons kosher salt
•1/4 cup Greek-style yogurt or sour cream
•2 tablespoons white wine or red wine vinegar
•2 tablespoons finely chopped fresh Italian parsley leaves
•2 teaspoons finely chopped fresh mint leaves
•2 teaspoons granulated sugar
•1 teaspoon whole coriander seed, crushed to a powder
•1/2 teaspoon ground cumin
•1/4 teaspoon ground cayenne pepper
The relish I stayed true to the published recipe.
Results.
These weren’t half bad. If you’re getting tired of the same old burgers, try these beauties. I give these a respectable 7.5 our of a 10. Good enough to break the slump of eating the same old go to grilled burgers, but probably not special enough to add into any normal rotation. If I’m trying to get into the panties of say some beautiful Israeli chick sure I’ll break this recipe out.
Try em and report back.
