The joy of grilling continues and, with luck and a smile from Mother Nature, will do so until next winter. So now it’s time to move our love of Australian and New Zealand lamb from the long, slow cooking of braised shanks to the quick grilling of kabobs, chops, butterflied leg, and lamb burgers.
Last night’s inspiration was for the lamb burgers – like having a little gyro in a bun, usually generously flavored with minced onions, garlic, Middle Eastern herbs and spices, and served on a lightly toasted brioche bun. But last night we tried something new and even better, from this recipe posted just last week by Saveur.
The original recipe called for 4 ounces ground pork added to the ground lamb. I left that out, and I did not include that here. Other than that, I followed the recipe pretty closely with 12 ounces of ground lamb, and could not have been more delighted with the result. The browning of the onions before adding them to the meat mixture is a step I had not previously considered, and found that it held the burgers together and kept them juicy. Sometimes, over-handling the mixture while forming the patties can render a too-compacted and unpleasant texture:
LAMB BURGERS, ADAPTED FROM SAVEUR