Recipe #5104
Lamb Burger
| Preparation: | 8 min |
| Marinating/Waiting: | 15 min |
| Cooking: | 10 min |
| Total: | 33 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Chef José Trottier |
Wine & food pairing
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Recipe ingredients
- Meat preparation
- 1 - 2 garlic cloves, chopped
- 2 Tbsp. (30 mL) chopped Spanish onion
- 2 tsp. (10 mL) tahini (sesame butter)
- 1 Tbsp. (15 mL) Dijon mustard*
- 1 tsp. (5 mL) ground juniper berries
- 2 tsp. (10 mL) chopped, fresh oregano
- 2 tsp. (10 mL) chopped, fresh chervil
- 1 lb. 7 oz. (800 g) ground Quebec lamb
- Worcestershire sauce to taste
- Tabasco sauce to taste
- 2 Tbsp. (30 mL) extra virgin olive oil*
- 4 whole wheat kaiser buns
- 4 x 2 oz. (4 X 60 g) sliced, soft cheese (ex. Camembert*, Empereur, Providence d’Oka)
- 1/4 cup (60 mL) drained, marinated eggplant
Preparation
Preheat the barbecue to medium-high.
Mix the meat preparation ingredients well. Cover and refrigerate for 15 minutes.
Shape into 4 burgers and baste with the oil.
Cook the burgers 3 to 5 minutes per side.
Heat the bun halves on the barbecue grill.
Place a cheese slice on each burger and remove from the grill right away.
Top off the burgers with the eggplant.
Suggestion
Lamb is said to taste best when cooked pink, but not in the case of ground lamb.
Accompaniments: chinese cabbage salad and tarragon.
Medium-bodied red wine
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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