To celebrate National Cheeseburger Day an unexpected gift of ground lamb inspired a lamb burger experimentation, with delicious results.
Whipped, The Blog
Because I work with people in the food industry, I’ve developed friendships that have tasty benefits. After work sessions or photo shoots, I’ve found myself with hundreds of spices, pounds of chocolate, or dozens of bags of coffee. Yes, I know, tough job.
My friend Kathy is a multi-talented chef, advertising executive, world traveler, and blogger. Every time we connect, she has a new adventure to report from teaching cooking classes in Provence to recipe-testing for famous chefs. Kathy is almost never empty handed. She bestows unbelievable, unexpected treats from miniature cookies to dozens of vanilla beans to a box full of pączki. Though I’ve become accustomed to her generosity, I was still floored by her most recent offering.
When Kathy jumped in to my car to head to a lunch date, she held up a bag filled with unidentifiable redish blocks wrapped in plastic. “I brought you four pounds of lamb. I ground it myself!” Of course she did. Kathy had been at a photo shoot for a meat consultant where they were working on posters explaining butchery methods. Due to my affinity for Greek food, Kathy knew I could made use of the lamb.
Moussaka was the obvious choice, but without time for the meticulous process one weeknight evening, I searched recipes for lamb burgers. I stumbled on this recipe from our favorite spiky-haired celebrity chef, Ann Burrell, and liked the idea of all the fresh dill and mint. I’m not always keen on the strong lamb flavor and thought that the herbs and citrus would lighten it up.