Lamb-burgers

cloverworks farm vermont lamb

Matt kept saying “MMMMMMM” when he tried this simple lamburger.  It was hard to focus on my own lamb burger with all of the UMMM in the background.  The richness of the lamb, the creamy tang of the cheese and the tart mineral of the capers blends into a delicious medley.

As an aside – too many food blogs hide the recipe under a semi-relevant novel of personal experiences.  I’m going to share recipes on the top

This burger is incredibly simple:

  • 1/4-1/3 pound of ground lamb per patty
  • salt and pepper
  • 1-2 oz goat cheese
  • 1 heaping teaspoon of capers, without liquid
  • homemade or purchased bun of your choice (or no bun at all if you are avoiding carbs).  I recommend toasting and buttering the bun.

Naturally, we made this burger from lamb raised here on the farm.  I recommend buying grassfed lamb – 1 pound of ground should feed 3 adults or two adults and two children.   You can always buy pastured lamb from here, of course!

The key to a really succulent burger is salting and peppering the meat before you form the patty.  It takes a little trial and error to find the right amount of salt for you, but once you gain some confidence, your burgers will start to sing.

I prefer grilled burgers to pan-frying.  I like to semi-smoke them slowly over a lower heat.  Medium to medium rare is the rule in this house for optimum juiciness.  I have to credit Matt for helping me to learn to appreciate the texture of a medium rare burger.

I considered melting the goat cheese onto the burger, but found it was actually a nice temperature contrast on warm day to have cool goat cheese.  Plus, I didn’t have to worry about valuable (and pricey!) goat cheese dripping off the burger into the flames.

Assembling the burger is simple – toasted bottom bun, burger, cheese, capers nestled into the cheese, top bun, GO.

Enjoy this perfect weekday-dinner burger and let me know what you think!

 

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