The Cycling House Lamb Burgers
Naturally, lamb is a very lean meat. Therefore, you must add moisture to keep it from drying out during the grilling process. When you grill any meat, it will dehydrate and become tough. To retain moisture, and add delicious flavor to our lamb burgers, we add onions and olive oil.
Our favorite bun choices are a rustic sourdough loaf, or a good old english muffin.
Servings: 3-4 people
- 1lb ground lamb
- 1/4 1 yellow onion (diced)
- 2-3 garlic cloves (diced)
- 1 Tbs Olive Oil (when adding additional pounds of meat, add 1 more Tbs per pound)
- 1/2 Tbs Cumin
- 1/2 Tbs Coriander
- 2 tsp stoneground mustard
- 1 tsp salt
Dice onion and garlic. Add all ingredients to a mixing bowl. Mix and form patties for your individual burgers.
These burgers pair well with sweet potato fries, jicama and watermelon salad and roasted root vegetable salad.
TCH Chimichurri Sauce (Great on all meats, veggies, salads and potato dishes)
- 7 garlic cloves
- 1 1/4 cup fresh cilantro
- 3/4 cup fresh parsley
- 1 tsp crushed red pepper flakes
- 1 tsp course ground pepper
- 1/4 cup white balsamic vinegar
- 2 Tbs lime juice
- 1 Tbs soy sauce
- 1/2 tsp zest of lime
- 1/3 cup olive oil
Use a food processor or vita mix add garlic and chop. Once chopped add the next 4 ingredients until pulsed. Add the final ingredients. Gradually add oil in order to emulsify it. The process of emulsification allows the oil to be fully incorporated into the dressing. If not added slowly, the oil will separate from the final dressing. This process will also allow you to control the thickness of your dressing.