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Ultimate Lamb burger

I've searched, but I think this deserves a new thread.
I would like to put a lamb burger on my new menu, but I'd really like it to be something people talk about after they leave, a real show-stopper.
Anyone's ideas or experiences regarding ingredients, accompaniments or techniques would be welcome. Any ethnic influence, too.
SW

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  1. How does this sound?

    To 2 1/2 pounds of ground lamb, add;

    1/4 cup oregano
    1 1/2 Tbs onion powder
    1 Tbs garlic powder
    1 heaping Tbs ground black pepper
    1 tsp thyme
    3/4 tsp salt

    Sometimes I broil or fry this in patties, sometimes I make it into a loaf and slice it.

    Serve with tahini sauce, sweet onion, cucumber slices and lettuce on pita or a bun.

    1 Reply
    1. re: jmcarthur8

      Ok, I'm making one of these right now.

    2. We make a lamb burger at home that calls for mixing the ground lamb with minced onion, garlic and shallots, finely-chopped mint and cilantro and a little cumin, salt and pepper. We serve them with a tomato/cucumber raita with a bit of lemon, either in a pita with shredded lettuce or on a regular bun with some Moroccan-pickled onions.

      3 Replies
      1. re: mamachef

        Do you have a recipe for these moroccan pickled onions? That sounds interesting.

        1. re: Spanish Willy

          Hey Spanish Willy!
          They're more than interesting; they're delicious. I buy a pre-mixed Moroccan spice blend, but I can tell you that the main ingredients are salt, pepper, tumeric, ginger, saffron and cinnamon. I toss in some aleppo peppers because we love the taste and heat. What I do is make a brine out of cider vinegar, the spices, and a bit of sugar to round the rough edges, and bring it to a boil. I pour it over very thinly-sliced red or white onions and let them steep a few hours, then chill them in the liquid. Good on anything. Chicken is also awesome braised in this.
          I also see that you've got a ton of suggestions for Greek/Feta-y lamburgers, and you could tweak this marinade by using lemon juice, garlic, oregano and a little mint for your brine, which would also work beautifully with very thin-sliced cucumbers as a relish for those burgers.......or zucchini......you could even saute spinach and use a bit of the brine as a dressing before you pile it onto your lamburger.....

          1. re: mamachef

            Both those pickles sound fantastic!

      2. I've eaten a couple of good lamburgers recently, and these might send you off in one direction or another. The first can be found on the menu at http://www.subzerovodkabar.com/food-m... .
        The second is on the dinner menu at http://www.thescottisharms.com but there's also a lamb meatball sandwich on the lunch menu that is lip-smacking.

        1 Reply
        1. re: lemons

          Thanks very much. I'm going to try some goat cheese on this next one that I'm making.

        2. Best I've had is ground lamb mixed with chunky crumbles of feta cheese, pitted kalamata olives, red onion and some Greek oregano. My husband dislikes lamb, but he loves these.

          5 Replies
          1. re: mcf

            All that stuff is mixed right in the meat?

            1. re: Spanish Willy

              Yep, care taken not to smoosh the feta into smears instead of chunks. We usually eat these as is, but I think a yogurt sauce would go great, or a tahini dressing.

                1. re: Spanish Willy

                  Ooh, it IS. A little minced garlic wouldn't hurt it one bit. Sometimes we have it with a garlic paste made with mortar and pestle from garlic, kosher salt mashed, then EVOO stirred in til it stops absorbing, then lemon juice added to taste and to cut the bitterness. Damn good eatin'. :-)

                  1. re: mcf

                    as an alternate try mint or marjoram (or a mix of all three) and a liberal pinch of cumin won't hurt...

          2. The recipe at the top is close to a Greek family recipe, but with we use less much black pepper and oregano (I hope the 1/4 cup is for fresh leaves!), and we add a couple of tablespoons of chopped parsley. Tahini spread on the bun is not traditional but a good addition.

            2 Replies
            1. re: ernie in berkeley

              ernie, I love the heavy hand with the black pepper in this. And believe it or not, it's dried oregano. It sounds like it would be too bitter with all that oregano, but it's not at all.
              I make a sauce with the tahini by adding water, minced garlic, fresh parsley and lemon juice.

              1. re: jmcarthur8

                Cool, whatever you like! I'm not a big black pepper fan, myself.