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.  
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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.
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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...
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Zach's pickled black radish from
Tree & 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.
 


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