Wednesday, January 2, 2013

Lamb Burgers

Since J cannot eat beef, but still likes burgers (as do I), I am always looking for burgers made with other meats: lamb, veal, turkey and ostrich. Over the years I have tried many lamb burger recipes and have developed my own, which I think is worth sharing. These are perfect for bowl games (we had them last night while watching the Rose Bowl) and for the pro football post-season.

Bobby Jay’s Lamb Burgers 


• 1 lb ground lamb (preferably ground at home)
• 2 small shallots
• 1 big clove garlic
• 2 Tbs chopped parsley
• 2 Tbs grated mozzarella
• 2 Tbs crumbled feta cheese
• bread crumbs made from 2 slices Veri-Thin (1 slice normal) bread
• 1 really good tomato • red onion slices
• 2 pickled jalapenos, coarsely chopped (optional)
• salt and pepper
• 1 ciabatta loaf or hamburger rolls
• lettuce leaves or other greens  


1. Preheat oven to 450 degrees.

2. Finely chop shallots and garlic. Saute in a little olive oil until soft.

3. Mix lamb with shallots and garlic, parsley and bread crumbs. Form patties. Fold cheeses into middle and surround with meat.

4. Heat canola oil in cast iron (or other heavy bottomed) skillet. Season meat with salt and pepper and sear in pan for about 3-4 minutes. Turn meat and put skillet in oven until done to taste. Another 3-5 minutes for medium-rare.

5. In the meantime, heat slices of ciabatta or rolls. Best is on a grill pan until browned, but a toaster would be OK, as would be the oven where the meat is cooking.

6. Put a burger on top of ciabatta slice, top (or bottom) with tomato slices, onion slices and, if using, jalapenos. Either add lettuce leaves or accompany with lightly dressed greens.

Bobby Jay

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