After a few sorrow-filled lamb-less weeks, the lamb from Virginia Lamb and Meats returned to market -- and to our table. Still too hot to cook inside, these on-the-grill lamb burgers were spiced up beautifully using some diced Thai Basil Jalapeños from our friends at Gordy's Pickle Jar. They were topped on the grill with a couple good-sized slices of Black & Blue which was allowed to melt and caramelize a bit before burger assembly. My tip: HOT grill; burger medium rare :)
This is a wonderful low-prep, low complication summer meal. The ground lamb was seasoned with salt & pepper, and we diced about a quarter cup of the Thai Basil Jalapeños for mixing into the meat. Hungry as usual, we shaped about a pound of the ground lamb burgers into two long patties that would fit on a baguette. Pre-heat the grill to get a good sear -- and to ensure that the meat doesn't stick -- and cook the burgers about 3 minutes on side (longer if you prefer your burgers well-done). We put the sliced Black & Blue on the burgers when they were flipped to the second side and let me cheese melt and caramelize.
| Our friends at Gordy's Pickle Jar are doing great stuff with all things pickled. These Thai Basil Jalapeños pack a punch!   The burger fixings -- we kept it classic and simple. | New at market this past weekend: heirloom tomatoes from Zach at Tree and Leaf Farm. The heirloom varieties are our favorites.   We put the sliced Black & Blue on the burgers when they were flipped to the second side and let me cheese melt and caramelize. |
What's left to say? Assemble the burgers with the tomato slices, lettuce leaves, and sliced onions -- we love thinly sliced raw onions, but you could certainly top with cooked onions if you prefer. Get a good-sized napkin tied around your neck and have at it!
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