Oh yeah. Lamb burgers. These things are so simple. Honest, real food that tastes amazing. Mary and I first had smaller ones at Taste of the Nation: Toledo this past April and they were incredibly good.
With all due respect to that particular chef, these we had this evening were better!
I started with 1-1/3 lb ground lamb and made four 1/3 lb burgers from it. These were seasoned with Mediterranean sea salt and a fresh-ground pepper blend. The burgers were pan-fried gently in olive oil until they were still just a bit pink, but not much.
The crispy kaiser rolls were made this morning at Nehring’s Market at Belsay Rd. and Bristol Rd. up in Burton, Michigan, southeast of Flint. This is also where I picked up the goat cheese. I grilled the faces of the buns in a pan with a little olive oil. A bit of Hellman’s was spread on the bottom face of the bun, the burger added, some slices of goat cheese, with it all topped with the slice of tomato.
I think that, if I owned a restaurant, I could probably charge at least seven bucks for these wonderful beasties.