Monday, November 8, 2010

Lamb Bruschetta Burgers

We don't do hunks of meat in our house. Not because I'm morally opposed to them - everything in moderation - but for other reasons. Mike's got a bum esophagus and can't eat meat that isn't in ground form, for one. And as a former vegetarian, I have a general lack of know-how and, to be perfectly frank, desire, to cook and clean hunks of meat (necks? gizzards? claws? oh, shit!). I'd rather eat a nice, juicy, grass-fed steak in a restaurant, or a lovely chicken wing at a BBQ. Cooking meat just really isn't my bag. We eat vegetarian approximately half the time, maybe a little more, and the other half incorporates ground meat, in the form of sauces, burgers, balls, loaves, etc. We do ground chicken, beef, pork, lamb, turkey, bison, and various combinations of all 4. This is my friend Jen's recipe, tweaked a little to suit my taste. If you've never served lamb before, and you are nervous that it won't go over well... just serve it in burger form! Everyone loves a burger. And after they eat it, and love it, you can be all "Haha, that was a cute little LAMB, suckas! And you ATE it!"

Or not.

Prep Time: 15 mins
Cook Time: 15 mins
Ingredients: 10

1 lb. ground lamb
1/4 small onion, diced
2 cloves garlic, minced
1 tsp each dried oregano and mint
Salt & pepper to taste
1 small bunch basil, cut into thin ribbons
4 slices fresh mozzerella, sliced about 1/4 inch thick
4 chunks of a good baguette or hamburger buns
1 tub of Trader Joe's Tomato Bruschetta **refrigerated, not jarred ** (you can make your own, obviously, but this version is perfection. You will not regret buying it).

Mix lamb with onion, garlic and spices. Divide into 4 patties. Pan-sautee or bar-b-q til until almost done to your liking, then place cheese on top, and cover to melt. Place on your bread of choice, and top with a lovin' spoonful - or 3 -  of bruschetta topping, and a mound of basil. Warning: don't wear your nice, white shirt to dinner. And pick up some paper napkins.

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