There is going to be a lot of BBQ in our future and even though Brock is in charge of the cooking, I’ll still be posting all of the tasty things that we try. We borrowed all of Weber’s grilling books from the library and it looks like we will have to buy a couple – this recipe is from Weber’s Way To Grill by Jamie Purviance.
Lamb Burgers with Goat Cheese and Tapanade
1 clove of garlic
1/2 c. EACH pitted Kalamata olives AND pitted green olives
2 T. EACH capers, rinsed AND olive oil
1/2 t. EACH Dijon mustard AND herbes de Provence
Put all ingredients into a food processor and blend well. Put into a bowl and set aside.
Burger – 4 large
1 1/4 – 1 1/2 lbs. of ground lamb
1/2 t. EACH herbes de Provence, salt AND freshly ground pepper
Add all ingredients to a medium sized bowl and mix well with your hands. Shape into 4 equal sized balls and then flatten each one into a patty of equal size and thickness – about 3/4 inch thick. Use your thumb to make an inch wide shallow indentation in the middle of each (so they will cook flat).
4 large buns
4 oz. goat cheese, crumbled
1 – 2 tomatoes, sliced
Grill the patties over direct high heat for 4 to 5 minutes per side (cut one open if you’re unsure), and for the last minute of cooking, fill the top of each one with the crumbled goat cheese, leaving the burger on the grill until the cheese just starts to melt.
When the patties are done, grill the buns for a minute if you want them toasted and then make your burger! Bun, tomato, lamb burger with goat cheese, a heaping spoonful of tapanade, bun. They were glorious.
- Category: Ground Lamb, Greek, Sauces, BBQ