Howdy, neighbors. Welcome to another Friday at the ranch. Looking like it’s a bit of a gray weekend here in MA, but hopefully you’ve got some sunny skies ahead of you.
A few weeks ago cheeseburgers were on the menu. This week, we’re doing a twist — lamb burgers. Why, you may ask? Well, our darling little human has started eating solid foods, and lamb is a meat that is, apparently, easily digestible for baby stomachs. Who knew! So, while shopping, and trying to determine what would be easiest for a two-toothed mouth to eat, we decided to go with ground lamb.
Now for Leina, we crumbed it and sautéed it with some olive oil, salt, pepper, and oregano. She loved it (but not as much as she loves blueberries, strawberries, or really anything sweet). But for Mrs. Cow We Doin’ and I, we figured plain ground lamb wasn’t gonna but it. Instead, we mashed those puppies into patties and had ourselves a good ol’ fashioned Greek-style lamb burger. Here’s how you can make it.
Pre-heat your grill to hot. In a bowl, add a few pounds of ground lamb, salt, pepper, some dried oregano, and heaping portion of crumbled feta cheese. Mix this all together, without overworking the meat too much, and then shape into reasonable sized patties. For reference, we had about 2lbs of meat and made five burgers.
Toss your baa-baa-baargers onto the grill and lower the lid. Let these sit for about 5-7 minutes, then flip and recover, cooking for about the same amount of time. In the last couple minutes, place your buns on the grill to let them toast up a bit. Remove the patties (they should be closer to medium-rare than rare — cook longer if you don’t like your meat red), place them on the buns. Top these bad boys with some tzatziki sauce, maybe some lightly pickled cucumbers and tomatoes, and enjoy!
So try that this weekend, couldn’t be simpler. You might eat 3, like I did, and feel ill — or just do one or two and be less of a heathen. Regardless, I think you’ll be happy.
Enjoy the weekend, do some burpees, and try to get some sleep.