Something about the approach of Memorial Day had Pablo and I craving a burger. This one was fabulous; it takes quite a different approach: a grilled lamb burger topped with a chèvre, greek yogurt and fresh mint sauce. And, in place of the traditional pickle: pickled black radish. The combination was just terrific -- the creamy tartness of the sauce complementing beautifully the acidity of the pickled radish and the subtle gaminess of the lamb.
The creamy tartness of the chèvre & yogurt sauce complements beautifully the acidity of the pickled radish and the subtle gaminess of the lamb...
Start with the chèvre & yogurt sauce to give it a bit of time to sit and "flavor-mingle." It's quick: mix equal parts of Allegheny Chèvre and your favorite greek yogurt. Add in a good-sized sprig of chopped fresh mint (fresh mint grows wild all around the farmhouse; you'll read much about it in this blog as the summer progresses...)
and the juice of half a lemon. Mix it well. Then on to the the burger: once again, our friends at Virginia Lamb
did not disappoint. Their ground lamb was wonderful -- just the right amount of fat. It grilled beautifully.
Wonderful fresh mint...grows wild behind the farmhouse.
Atwater's Spelt & Cherry bread. We have become infatuated with their nutty Spelt-based breads. | |
Mix up the chèvre & yogurt sauce first
to give it a bit of time to sit and "flavor-mingle." It's quick...
Zach's pickled black radish fromTree & Leaf Farm. Briny, crisp, and almost mushroomy in flavor.
Like all good burgers, assembly is easy and ultimately a matter of expediency. We put the burger on grilled slices Atwater's
Spelt & Cherry bread. [Note to Ned: Pleeeezzzeeee bring back the Spelt & Walnut boule, pretty please?] Glob a good tablespoon or so of the chèvre & yogurt sause on top, then add the pickled black radish slices. We finished off with some Gardener's Gourmet
baby arugula and a fresh Toigo
tomato slice. Eat it up -- and keep a napkin handy. You'll want another.
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A footnote on the black radish: I had never cooked or eaten these wonderful roots before, and discovered them this spring at Tree & Leaf Farm
. Zach had stored them over-winter in root cellar, but they were wonderful chopped and roasted in olive oil like a fingerling potato. When I returned the next week for more, they had been pickled.