I’m holding back my tears. Dinner tonight was so…BEAUTIFUL!
Fresh Ground Herb-Lamb Burger with Cumin Yogurt Sauce, Romaine, Mt. Vikos Cave Aged Feta Cheese, Roasted Red Onion, Tomato and English Cucumber on a Ciabatta Roll. Served with Roasted Zucchini and A to Z Pinot Noir.
Just…oh my goodness!
And yes, I did say “fresh ground”.
Kassandra Kitchen Aid made a meat grinder friend.
The result was insanely delicious. Let’s get cooking!
It all started with a dream…and then 1/2 pound of boneless leg of lamb (serves 2). I cut this piece of meat into 1 inch cubes, covered it in plastic and placed it in the freezer for 30 minutes. I read that freezing meat slightly helps the grind. I was satisfied with the results.
Twice grind.
While meat is freezing, chop some mint, oregano and flat leaf parsley.
Saute 1/2 of an onion and 1 clove of garlic. Set aside & allow to cool.
Mixey, mixey! Form into 2 ~4oz patties.
Now, I cooked my burger in a skillet with a bit of olive oil, but you can also grill it! Sear on one side to get a nice crust and finish until it is to the temperature/degree of your liking. Allow to rest 2 minutes before placing in your sandwich.
Make your Cumin Yogurt Sauce with 2% or whole Greek yogurt, a squeeze of lemon, a pinch of red pepper, cumin and kosher salt. Taste to make sure it has the right flavor.
Toast a ciabitta roll under the broiler and spread a nice layer of cumin yogurt sauce on both sides.
Top the bottom of the bun with two slices of romaine, the lamb burger, feta cheese and roasted red onion. Place long slices of english cucumber and tomato on the top of the bun.
This combination was sinful. I loved the spicy/earthy cumin with the cool yogurt. The hearty bread. The salty feta. The fresh romaine and tomato. And the flavorful herbs in my burger. I inhaled my sandwich, and juices dripped down my hands. Sometimes I am glad that I do not have a roommate to witness my food-loving moments.
Meaty Goodness,
Nora
[...] working on the food supply. A leftover herb-lamb burger with cumin yogurt sauce. Salad with cucumber, tomato, radish and blue cheese dressed in balsamic. [...]
[...] At the end of my long, fast-paced days I am often still running high on adrenaline. When I return to my apartment from work all I want to do is cook and practice more. I’ve been incredibly inspired by the Chefs I work with. Last week, I had my first day in the kitchen, shadowing Chef Robert. He taught me SO much, and his lamb kabobs influenced my Herb-Lamb Burgers with Cumin Yogurt Sauce. [...]