Are you watching The Voice? I used to be an American Idol fan, now I’ve become a fan of The Voice….looove it! Billy is just as big of a fan as I am. He missed the first two episodes this season and told me he wasn’t going to watch, but I sucked him right back in to it! He’s even following The Voice on Twitter; sssh, don’t let his friends know! I’m not a Twitter follower because we always record the show, and I don’t want any spoilers.
Remember when Juliette Simms sang “Roxanne” two seasons ago? She so rocked; and I so love her…that was my all-time favorite moment on the show since it’s been in existence!
Now the show is down to 5 remaining artists and I don’t know who to vote for cuz they’re all super- duper amazing! Are you voting?
Speaking of super-duper amazing things; I made these lovely luscious Greek Lamb Burgers and a fabulous Feta & Olive Burger Sauce to go on top!
When I do lamb chops I usually marinate them in olive oil, garlic and fresh herbs; so for the burgers I added garlic and herbs to the ground lamb, and let it hang out for a while, effectively marinating the burgers. I actually thought of calling these burgers, Lovely Luscious Greek Lamb Burgers; even though they totally deserve that title because they are all that, I thought the better of it cuz it’s kind of a long name.
Feta & Olive Burger Sauce is a perfect complement to the burger. It’s creamy, tangy and salty. You're gonna wanna keep this recipe on hand even if you're not making burgers because the sauce is also really great as a sandwich spread, or to serve on top of grilled chicken breasts, pork chops, steaks or salmon.
Here’s what you do.
Slightly cook the garlic in a little olive oil over medium heat.
When you hear the oil begin to sizzle, turn the heat off and allow the residual heat to cook the garlic.
Allow the garlic to cool in the pan.
|In a large bowl combine the ground lamb with the garlic, parsley, basil and just a little salt and pepper.|
|Use the tools that God gave you to gently mix this so that the ingredients are evenly distributed through out the lamb.|
Remove the patties from the refrigerator; season them with salt and pepper.
Allow them to sit out on the counter for 5 to 10 minutes cuz it ain't good to throw cold meat into a hot pan.
You may choose to grill the burgers; that would have been my cooking method of choice if I had a grill. Since I did not grill the Lamb Burgers, I cannot give you cooking times...you're on your own; I hope you won't be lonely.
|I should have had lovely pictures of a cooked Lamb Burger, but I got distracted because I burned the buns under the broiler...twice!|
Now that the burgers are done and resting for a couple of minutes so that they stay nice and juicy; get to building the burger.
On the bottom half of a toasted (not burned) bun place some fixin's; I chose spinach, tomatoes, cucumbers, and onions.
Place the burger on top with a heaping amount of the burger sauce.
Don't feel too guilty, cuz this is both the sauce and the cheese!
|Now just put a lid on it, meaning the top of the bun of course.|
|I served my lovely luscious Greek Lamb Burger with Feta & Olive Burger Sauce with a Chick Pea and Spinach Salad with Tahini dressing.|
GREEK LAMB BURGERS
Makes 4 to 6 burgers
2 cloves Garlic, minced
2 tsp. Olive oil
2 lbs. Ground lamb
¼ cup Flat leaf parsley, finely chopped
2 Tbsp. Basil, finely chopped
Scant ¼ tsp. Salt
¼ tsp. Pepper
1. Add the garlic and olive oil to a small sauce pan or skillet; cook over medium heat. When you hear the sizzle, turn the heat off and the residual heat from the pan will continue to cook the garlic perfectly. Allow the garlic to cool in the pan.
2. In a large bowl combine all the ingredients (including the garlic), mix gently, but completely buy hand.
3. Divide the meat equally into 4 or 6 portions, and form your patties. Allow the flavors to marry by putting the lamb patties into the refrigerator for at least 30 minutes; a couple of hours are even better.
4. When you’re ready to cook the burgers, remove the patties from the fridge for 5 or 10 minutes so that you’re not putting cold meat in a hot pan. Heat a heavy skillet over medium-high heat. Season both sides of the patties generously with salt and pepper. Place the burgers in the hot skillet. Cook the first side until the burgers are a little more than half way cooked; about 5 minutes for medium, 7 minutes for medium well. Turn the burgers and reduce the heat to medium; cook for another 3 to 5 minutes. Depending on the amount of fat in the lamb, you may need to drain some of the grease from the pan when you flip the burgers.
5. Remove the cooked burgers to a platter and allow them to rest for a couple of minutes before serving.
Suggested toppings: Feta and Olive Burger Sauce, tomatoes, cucumbers, onions, and fresh spinach
FETA & OLIVE BURGER SAUCE
Serves 6, makes about 2 cups
2/3 cups Crumbled Feta cheese
½ cup Greek yogurt
1/3 cup Mayo
1/3 cup Kalamata olives, pitted & chopped (the measurement is for the chopped olives)
1 clove Garlic, smashed into a paste
2 Tbsp. Flat leaf parsley, finely chopped
1 Tbsp. Basil, finely chopped
1. Add all the ingredients in a medium bowl, and stir to combine.
2. Refrigerate for at least 30 minutes, a couple of hours is better.
Serve over burgers, pork chops, chicken breasts, steak, or salmon. Feta and Olive Burger sauce also makes a great sandwich spread.
You may also like:
|The Most Amazing Asian Burgers|
|Cheese Stuffed Turkey Burgers|
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