Excited face! I went out with my father today taking pictures and even went on a small hike. But the awesome came at the end, when I found a butcher just a few miles from me, called the butcher shop cafe. I am over the moon about the special order situation. It seems that a lot of places near hear will do a tri tip roast, but this guy has no problem ordering kangaroo. In fact he has it on hand right now. Things are about to get far more interesting boys and girls.
This weekend I made portobello lamb burgers. Its a simple and delicious alternative to using using bread buns on your burgers, and will make this lamb burger extra juicy. One thing that makes me sad when I eat a burger, is sinking my teeth into it, and finding that someone decided the best option when making them was to not season their ground meat. This burger will not disappoint in the flavor department. I promise.
8 portobello mushroom caps
1 pound ground lamb
1/2 cup feta cheese
1/2 purple onion
4 cloves of garlic
a few chopped sprigs of fresh thyme and a oregano
1 tsp salt
1 tsp curry
Juice of 1 lemon
Pepper to taste
Place the ground lamb in a bowl, and add the feta cheese, onion, garlic, herbs, curry, salt, and pepper. Mix those ingredients gently together, and separate them into 4 patties. You can stick these lovely smashed balls of meat on the stove or on the grill and cook them for 8 minutes each side on medium high. Take the portobello mushroom caps, and cover them in a light coat of oil and salt on both sides. Grill them, or stick them in the oven for 8 minutes each side as well until the tops turn a darker shade of brown.
Build up your burger in your most favorite way, with your favorite sauces and dig in. My suggestion is a nice garlic aioli, curried ketchup and maybe a few extra napkins.