I am so ready for the grill. I mean…I just cant wait for summer to be here. If fact…I’ve already started hitting the grill. Dusted off the snow from the top of the rusty old weber and made some amazing porterhouse steaks. But alas they are not here because everyone knows how to cook a porterhouse…including me…with three glasses of wine in me.
So here it is. On the verge of some fabulous greek-ish flattened lamb meatballs, otherwise known as oblong burgers, and then.. the grill.. the gas.. nada. So this will be the broiled rendition which turned out fabulously, although I will give them a go on the grill when the climate is warmer…and the grill is …well..fuller.
Lamb Burgers
Ingredients:
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 1/4 pounds ground lamb
- 1 egg
- 1/2 cup bread crumbs
- 2 clove garlic, minced
- 1 1/2 teaspoons salt
- 1 tsp ground black pepper
The cheesiness
- 4 ounces soft goat cheese
- 1 tablespoon extra-virgin olive oil
- 2 tsp chopped fresh basil leaves
- 2 tsp chopped fresh oregano
Directions:
- Heat 1 teaspoon of olive oil in a small skillet over medium heat. Cook and stir the onions in the oil until soft and translucent, about 5 minutes.
- Gently knead together the softened onions, lamb, egg, bread crumbs, garlic, salt, and pepper. Divide the mixture into 5-6 parts and roll into balls, then cover and refrigerate until ready to use.
- Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined; cover and chill for 5 minutes.
- Preheat an outdoor grill for medium-high heat.
- Working with one portion of meat at a time, make an indentation in the center of the ball with your thumb. Fill the indentation with a heaping tablespoon of the goat cheese mixture. Gently pull and form the meat patty around the cheese filling, making a burger-shaped patty. Repeat with each ball of the lamb mixture.
- Broil those suckers until burnt to a crisp, or about 5 minutes on each side if your not an ASS..
Tzatziki Sauce
Ingredients:
- 1 cups plain yogurt
- 2 cloves crushed garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh mint leaves
- about 3/4 english seedleess cucumber (because I am a pretentious ass)- semi-peeled, seeded and chopped
Directions:
- Use a cheese cloth to strain the yogurt over a bowl for 2 hours, or don’t shop at the seven eleven safeway and buy REAL greek style yogurt. Which has already had the bullshit water removed.
- In a medium bowl, stir together the cucumber and strained yogurt. Mix in the garlic, salt, pepper and mint. Chill the mixture for 1 to 2 hours. Or 30 minutes if you’re a hungry bastard.
How did I envelop all this magical goodness? Not a bun…not a roll…not a pita. Yes thats right. A big old slab of Naan. Best dinner in at least.. a couple of days!
Enjoy!
Ripped this off from:
http://allrecipes.com/Recipe/Goat-Cheese-Stuffed-Lamb-Burgers/Detail.aspx
http://allrecipes.com/Recipe/Tzatziki-Sauce-II/Detail.aspx