Wednesday, May 22, 2013
A convection broiler in the oven is the next best thing to a barbecue. You don't get the lovely smoky taste, but the meat cooks the same. If I'd thought about it, I would have put some liquid smoke in the meat, but it was fine without.
You'll notice in the photo that this is garnished only with a slice of tomato. I tried putting a little bleu cheese dressing on the burger after I took the photo, but the first bite - just the naked, seasoned patty - was excellent without any additions. If you absolutely have to put something on your burger, use a bit of mustard or yogurt (not mayo). Don't use ketchup because the flavor doesn't work with lamb.
1 lb ground lamb
2 stalks green onion, minced
*2 cloves garlic, minced
*1/2 tsp paprika
*1/4 tsp cumin
1/4 tsp salt
1. In a bowl, knead together all ingredients. Cover and refrigerate for one hour to let flavors meld.
2. Preheat broiler. Shape meat into four very flat patties. They will shrink up as they cook.
Difficulty rating π