This easy rosemary focaccia (recipe here) makes great burger 'buns'
You might think that it would be neat to have a best friend who's writing a cookbook, and I suppose that it would be if you happened to live in the same town—or even in the same state—as she does. But I can tell you from my own
Not only does she no longer have time to
Nope, you can only salivate along with everyone else in cyberspace as she taunts you with the offer of a free-for-the-asking gorgeous chocolate cake—that's 'pick-up at my house only' of course.
And then there was the message she left on my answering machine one day saying, "I have buttercream frosting all over my hands and you don't!"
Even I, computer challenged as I am, know that the new RAM she advised me to buy several months ago (which is now so old it's probably obsolete—or at least available at one-tenth of the price) would probably do a lot more good if it were actually in my computer rather than sitting on top of it.
Even when she has a frightening run-in with a wasp, to which she is deathly allergic, and ends up spraying a counter full of food (and several hours worth of work) with toxic bug spray, all I can do is feebly try to console her over the phone.
Once in a while, though, there does come an opportunity to
No problem! you assure her as you head out to the covered porch off the kitchen, lift up the lid of one of your giant, ancient, jam packed chest freezers and pluck out a package of grass-fed ground lamb that you just happened to have raised yourself.
And because helping your best friend out of a bind is of course its own reward, having to cook up and consume some lamb burgers that evening for dinner (since you've already gone to the trouble of mixing up the meat—and thankfully haven't had to douse it with bug spray) is just icing on the proverbial cake, especially if she happened to have told you once that lamb burgers on homemade rosemary focaccia 'buns' are delicious.
So I guess having a best friend who's writing a cookbook isn't all bad. Now if only she would call and say she desperately needs a picture of some deep, dark chocolate cake batter—and buttercream frosting of course.
Beth & Susan's Lamb Burgers with Rosemary, Shallots, Garlic, and Feta Cheese
After taking the required photos for Beth, I decided to apply my More, More, More philosophy to her original recipe and mixed some chopped fresh parsley and rosemary from the greenhouse into the meat. Oh, and I also added more shallots and garlic than she told me to, but hopefully she won't be able to tell in the photos.
If I'd had any ripe heirloom tomatoes in the kitchen garden on the day I made these burgers, you can bet they would have been piled high with thick and juicy slices. But since it was still spring, I made due with some freshly picked arugula instead.
As always, I urge you to seek out local and ingredients whenever possible; they really do make a difference. All natural, grass-fed lamb raised by small producers like us is becoming more and more readily available around the U.S., so there's no need to buy frozen lamb that has traveled halfway across the world. Search Local Harvest to find lamb and other food grown close to home.
1 pound ground lamb, preferably all natural and grass-fed
3 ounces feta cheese, crumbled (blue cheese is nice, too)
3 heaping Tablespoons chopped shallots
3 cloves garlic, finely chopped (about 1 heaping Tablespoon)
1 to 2 Tablespoons chopped fresh rosemary leaves
3 heaping Tablespoons chopped fresh parsley
Freshly ground pepper
A sprinkle of salt (the feta is salty so don't overdo it)
Place the ground lamb, feta cheese, shallots, garlic, rosemary, and parsley in a bowl. Sprinkle with salt and pepper, then gently mix until combined—the best way to do this is with your clean hands. Form into 3 or 4 patties.
Place patties on a grill or in a hot skillet (cast iron works beautifully) and cook until brown, about 5 minutes. Flip burgers and cook until desired doneness. Serve between slices of focaccia or your favorite bread or buns.
Love lamb? Here are more of my favorite easy lamb recipes:
Grilled Lamb Burgers with Roasted Red Pepper, Parsley, & Kalamata Olive Relish from Cooking with Shelburne Farms
Easy Ground Lamb & Feta Stuffed Mushrooms
Onion & Herb Crusted Lamb Spareribs and Grilled Lamb Leg Steaks
Slow Roasted Dutch Oven Lamb Shanks or Shoulder Roasts with Tomatoes, Onions, Garlic, and Rosemary
Slow Roasted Greek Style Leg of Lamb with Oregano and Lemon (a one pan dinner with lemony garlic potatoes and Swiss chard)
Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, the burger loving foodie farm blog where Farmgirl Susan shares recipes, stories, & photos from her crazy country life on 240 remote Missouri acres.