Lamb Burger
Print Category Lamb burger Thematic BBQ Less than 30 minutes Source Métro Evaluation
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ingredient
- 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 eggpla
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.
Cook commentary
4 Servings
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
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