Lamb Chop’s Play Along: One Baaaaad Burger

Me: “Hey what should I call the recipe for my lamb burgers?”
My sister: “Beka had a little lamb whose fleece was irrelevant because its meat was delicious.”
True story.

I love burgers and just replacing the bun with some big lettuce leaves makes for a practically perfect slow carb meal. I’ve never made lamb burgers before, but after finding some beautiful fresh rosemary on FreshDirect, I knew I had to try it. The only real “equipment” you may need for this is a tool to help you form burgers that are uniform in size and shape so they cook evenly. My favorite thing to use for forming burgers is a metal egg poaching ring, like these from Amazon, but as long as you have a way to make them the same size and thickness you can probably get away with anything. I also really love having a little meat thermometer handy, but definitely not a requirement.

Ingredients: makes 9-10 burgers 
2 lbs ground lamb
2 whole eggs
~ 2 tbsp fresh rosemary leaves
clarified butter, to grease the pan
2 large heirloom tomatoes
1 jalapeño pepper, sliced thin
butterhead lettuce
hellman’s real mayonnaise

Seasoning: to taste
salt
black pepper, freshly cracked
white pepper, freshly cracked
onion powder
garlic salt, just a pinch

Fresh rosemary, mmm

Fresh rosemary, mmm

Start by picking the fresh rosemary leaves off the sprig and separating them – you just want to use the individual leaves, so ditch the little twigs, etc.
In a large dishwasher-safe bowl, combine the meat and eggs. Using your hands, mix well until a uniform mixture forms, kind of like kneading dough. Add the fresh rosemary and seasoning and mix again.

On a large cutting board or other non-stick surface e.g. parchment paper, start forming your burgers. Slowly add meat to the ring or whatever you are using, making sure to pack it in nicely and not leave gaps of space otherwise they will not cook evenly.

Melt about 2 tsp clarified butter in a large pan over medium-high heat, making sure to coat the entire base of the pan. Add patties 2 or 3 at a time – don’t crowd the pan – and cook until golden-brown, about 5-6 minutes per side or until 145* in the center (for medium rare).

To build your burgers, take one large lettuce leaf and stack the lamb patty with one slice of tomato, a few jalapeño rings, and a touch of mayonnaise (or whatever other slow carb combination you love).

Not a fan of mayonnaise? Try some super spicy hummus or even ‘stachio guacamole to top off your delicious burger. Mustard and horseradish are usually just fine too, but unfortunately I have yet to find a ketchup that is truly slow carb – perhaps I will try making my own in the future.

Enjoy!

Lamb Burger

Lamb Burger

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2 Comments

  1. Pingback: Double Dutch: Confit’d Onion Jam | Slow Carb Snacktime

  2. Pingback: Two Years: My Top 20 Recipes! | Slow Carb Snacktime

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