This warm weather is such a tease, isn’t it? It’s the middle of February and our daffodils and other spring bulbs are popping up. I’ve not known Punxsutawney Phil to be so accurate before. The temperature has been in the 60s (Farenheit) all week. So we decided to take advantage of it and pulled out the grill for our first ground lamb burgers.
Topped with avocado, caramelized onions, spinach, and mozzarella cheese, and we were well on our way to dreaming of sunny, humid evenings with insects humming and birds chatting.
Especially since we finished it off with elderberry ice cream sodas:
It may be the cardinal rule of grilling a cheeseburger that you gotta melt the cheese onto the burger while it’s still finishing up on the grill. We opted not to do that this time, which resulted in Alex’s Yum Factor being one point lower than it might have been had we melted the cheese properly. I still thought it was pretty dang delicious.
Ground Lamb Burgers (inspired by this recipe)
Yum Factor: Alex – 8, Jessalyn – 9
Makes 4 burgers
– 1 pound good quality ground lamb
– 1/2 cup panko breadcrumbs
– 1 egg
– small handful flat-leaf parsley, chopped
– 1 tablespoon honey mustard
– sprinkle of salt, pepper, garlic powder, dried oregano
With clean hands, mix everything together, then shape into patties. Add a drop of olive oil to each patty. Grill for about 6 minutes per side over high heat. Top with mozzarella cheese, spinach, avocado, caramelized onions, or whatever else you like.
The flavor is outstanding! Mint, rosemary, and feta cheese are all classic pairings with lamb, so I’d be interested in trying some of those flavors in the future.
Well, we enjoyed our brief preview of warm weather, even if winter decides to pay us another visit. What have you been doing to take advantage of this pleasant change in weather? What summer foods are you dreaming of?