{"id":6936,"date":"2018-11-16T21:51:05","date_gmt":"2018-11-16T21:51:05","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6936"},"modified":"2018-11-17T00:25:52","modified_gmt":"2018-11-17T00:25:52","slug":"lamb-burgers-for-two","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/16\/lamb-burgers-for-two\/","title":{"rendered":"Lamb Burgers For Two"},"content":{"rendered":"

I had some ground lamb leftover from the hand pie making adventure I embarked on with Amanda a day or two ago.\u00a0 We just ran out of time and never got to the ground lamb!\u00a0 I’m certainly not going to toss it out, either.\u00a0 So tonight is burger night.\u00a0 Hubs and I just went to Costco the other day to fix the cheese deficit in our house, so I have some goat cheese.\u00a0 Perfect!\u00a0 In fact, I have everything to make it except buns.\u00a0 And lettuce.\u00a0 I’ll fix that today.<\/p>\n

A peruse around the intrawebs confirmed my suspicions….goat cheese lamb burgers are indeed a thing.\u00a0 I had, of course, planned on adding carmelized onions and bacon.\u00a0 How does the internet know me so well?!\u00a0 Many of the recipes incorporate mint into the patty.\u00a0 Pass.\u00a0 I want garlicky, not minty.\u00a0 Which reminds me I need to brush my teeth.\u00a0 And of course, I’ll be redoing my fried zucchini the tried and true way….with my breadcumbs.\u00a0 Hmph.<\/p>\n

Do you not make your own breadcrumbs?\u00a0 You should.\u00a0 I stopped buying them when I discovered high fructose corn syrup in my favorite brand of Italian breadcrumbs.\u00a0 I looked at the other brands….they all had it, too.\u00a0 Why?!\u00a0 Why does there need to be that junk in there?\u00a0 It’s frustrating.\u00a0 So I just make my own and keep them in the freezer and that’s end of it.\u00a0 I know this a tangent, but I’m so sick and tired of gross things in processed products.\u00a0 It’s infuriating.<\/p>\n

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And NOW, the food companies have successfully lobbied to get the name of high fructose corn syrup changed to sugar.\u00a0 So when you look at a label and you don’t see high fructose corn syrup on the label?\u00a0 It’s probably still there!\u00a0 It just says sugar now.\u00a0 Jerks.<\/p>\n

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Back to the burgers….breathe in….breathe out.\u00a0 This particular ground lamb came from our whole lamb we got last lambing season.\u00a0 If you ever get the chance to get a whole lamb, do.\u00a0 It really doesn’t take long to get through a whole one and if you time it right….like during lambing season….you can get an entire lamb for less than half of what you pay for it retail in the grocery store in individual cuts.\u00a0 And the bonus, naturally, is you know where your meat came from.<\/p>\n

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We’re lucky in Oregon in the sense that we have lamb farmers and mobile butchers.\u00a0 Our meat never sees a giant slaughterhouse and is never trucked anywhere so it has a very low carbon footprint as well.\u00a0 Our lamb didn’t live very far from us and wasn’t raised in a giant production facility type farm.\u00a0 Instead, it was raised on a small family farm on open pasture and, more than likely, by a child in 4-H.\u00a0 Love is delicious.<\/p>\n

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Lamb Burgers For Two<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> lb<\/span> ground lamb<\/span><\/li>
  • 1-2<\/span> tablespoons<\/span> minced garlic<\/span><\/li>
  • 1-2<\/span> teaspoons<\/span> ground pepper<\/span><\/li>
  • 1<\/span> tablespoon<\/span> salt of your choice<\/span><\/li>
  • 1\/2<\/span> cup<\/span> aioli of your choice<\/span><\/li>
  • 1<\/span> cup<\/span> baby greens of your choice<\/span><\/li>
  • 4<\/span> slices<\/span> cooked bacon<\/span><\/li>
  • 1\/4<\/span> cup<\/span> goat cheese<\/span><\/li>
  • 1<\/span> medium red onion sliced thin<\/span><\/li>
  • 1<\/span> half stick butter<\/span><\/li>
  • 3<\/span> tablespoons<\/span> balsamic vinegar<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Start by carmelizing the onions in the butter over medium heat in a saute pan for about 30 minutes, turning the heat to low when the onions start to brown.\u00a0 Add 2 tablespoons balsamic vinegar to the onions, stirring frequently.<\/div><\/li>
    • Meanwhile, mix the ground lamb with the salt, pepper, the remaining tablesoon of balsamic vinegar, and minced garlic.\u00a0 Form two patties and make indentations into each patty.\u00a0 Fill each indentation with bits of goat cheese and pinch closed.<\/div><\/li>
    • Fry the bacon over medium heat and set aside.\u00a0 Fry the patties in the bacon fat, turning only once.\u00a0 Toast the buns and slather with aioli of your choosing.\u00a0 I mixed chopped oven dried tomatoes with mayonnaise.<\/div><\/li>
    • Pile all the finished ingredients onto the bun.\u00a0 Enjoy with lots of napkins!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"

      I had some ground lamb leftover from the hand pie making adventure I embarked on with Amanda a day or two ago.\u00a0 We just ran out of time and never got to the ground lamb!\u00a0 I’m certainly not going to toss it out, either.\u00a0 So…<\/p>\n","protected":false},"author":1,"featured_media":6946,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181115_182653961.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1NS","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6936"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6936"}],"version-history":[{"count":4,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6936\/revisions"}],"predecessor-version":[{"id":6955,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6936\/revisions\/6955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6946"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}