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Are lamburgers commonplace in Quebec province? I live south of your border, where they are all but unheard of. I grill my own, with a garlic powder and rosemary powder dusting. Ground lamb plumps up much more than beef, and takes a bit longer to cook, but otherwise it's as simple. I usually make a bed of Boston lettuce and a very thin slice of purple onion, and a little mint sauce. The spinach and feta sounds good.
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I had a yummy lamburger with sheep cheese at L'Amère a Boire (2049 St-Denis) a few weeks ago. I'd definitely order it again.
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re: mainsqueeze
Thanks for the heads-up, mainsqueeze. Was in the Latin Quarter this afternoon and dropped by L'Amèreàboire for lunch (the kitchen is closed from 2:30 to 4:30 p.m. by the way). A plump puck of flavourful, coarsely ground, medium-fat lamb grilled to a crispy char on the outside, pale pink on the indside, sitting on a ciabatta-like bun, garnished with Dijon mustard, lettuce, chèvre frais and a slice of marinated red bell pepper: juicy perfection, by far the best resto burger I've had in ages. What's more, it comes with the incalculable advantage of being orderable with a pint of Cerna Hora, the hoppy, Czech-style pilsner that, despite not getting much buzz, is one of the city's -- if not the country's -- top brews. Other burgers on the menu include vege, beef and rabbit (!), all of which I'm now curious to try, though it will be hard to resist the siren call of that juicy little lambkin.
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