Greekish Lamb Burger

Greekish Lamb Burger

I am not, all things considered, a burger eater. I didn’t have a Big Mac until after my 30th birthday; I don’t take advantage of In n’ Out despite living within a few miles of one; my fast food orders are pretty much always chicken. Even at fancier places, I don’t usually get the burger in favor of other options more interesting to me. Hell, I didn’t even order the burger this one is pretty directly inspired by — Haven‘s Lamb Burger is to die for. I almost wrestled it from my roommate, except that my poutine (curried goat poutine was on the menu at the time) was so good. This one is… not as good, but it’s still tasty enough for me to want to eat a burger! So I count it a success, overall.

Lamb Burgers: A Collection of Components, with apologies to Haven

Onion Jam, recipe below
Tzatziki Sauce, recipe below
1 lb. ground lamb
4-5 oz. feta cheese
3 pretzel rolls
salt and pepper to taste

Form lamb into three patties and let them come to room temperature. Meanwhile, preheat the grill (I used a Foreman, we don’t have a real grill) and the oven (to 350F, for the rolls). Wrap the rolls in foil. Season the lamb patties, put them on the grill, and put the rolls in the oven. Grill the lamb for 9-11 minutes depending on desired doneness, then top with feta and continue grilling for another minute or two, until the feta is melty and brown around the edges. Retrieve the buns, split them, place the burgers lovingly upon them, and top with onion jam and tzatziki. Serve!

Onion Jam, adapted from Alex Guarnaschelli

4 large red onions
1/4 c. oil
2 c. red wine
1/2 c. honey
1/2 c. red wine vinegar
juice of 1/2 lemon
zest of 1 lemon
salt and pepper to taste

Heat the oil in a large pot over medium heat. Halve and peel the onions, then slice thinly. When the oil is just shifting from shimmering to when it might start smoking, add the onions to the pot and season with salt and pepper. Stir for 3-4 minutes, until they start releasing their juices, and then add the red wine. Cook over medium low heat for 2ish hours, until the wine is almost entirely gone. In a separate pot, start the honey; cook it over medium-low until it’s foamy and its gold color deepens slightly, about 4 minutes. Add the red wine vinegar and stir, reducing the heat. Allow the honey-vinegar mixture to simmer for 3-4 minutes over low heat, then add it to the onions and keep cooking those until they’re sticky and unctuous, about 30 minutes over low heat. Refrigerate or freeze the extra jam for future use.

I found the cooking times on the recipe I used laughable — make this the day before so you don’t accidentally have dinner at midnight. Oops.

Tzatziki Sauce

2/3 c. Greek yogurt (or strain non-Greek yogurt with a coffee filter in a colander for 24-48 hours to thicken it)
2 cloves garlic
1/4 c. cucumber, finely minced
1 Tbsp. fresh mint, minced
juice of 1/2 lemon
salt and pepper to taste

Grate the garlic into the yogurt. Add the cucumber, mint and lemon juice and stir. Taste for seasoning and adjust to your liking. Better after a day or two in the fridge. If you can’t peel paint with your garlic breath after eating it, you may be doing it wrong.


~ by iliadawry on 9 July 2012.

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