Tuesday, October 30, 2018

My Own Lamb Burgers

I was gratified the other day when Joan requested that I make my lamb burgers. This recipe is an amalgam of a number of other people's, but with enough changes over the years to have become my own.

Like any recipe, it can be varied based on your own preferences and seasonality. Skip the tomato if you can't find a really good one. Hold (or double) the jalapeno depending on your tolerance for heat.

Bobby Jay’s Lamb Burgers


·      1 lb ground lamb

·      1 Tbs and 1 tsp grapeseed or other oil, separated

·      2 small shallots

·      1 big clove garlic

·      2 Tbs chopped parsley

·      2 Tbs grated mozzarella

·      2 Tbs crumbled feta cheese

·      3 Tbs panko crumbs

·      1 really good tomato

·      red onion slices

·      2 pickled jalapenos, coarsely chopped (optional but recommended)

·      salt and pepper

·      Ciabatta or hamburger rolls

·      lettuce leaves or other greens


1.     Preheat oven to 450 degrees.

2.     Finely chop shallots and garlic.  Saute in a 1 tsp 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 remaining Tbs 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.  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.

Let me know if you try this.

Bobby Jay

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