Our friends at Gordy's Pickle Jar are doing great stuff with all things pickled. These Thai Basil Jalapeños pack a punch!
The burger fixings -- we kept it classic and simple.
New at market this past weekend: heirloom tomatoes from Zach at Tree and Leaf Farm. The heirloom varieties are our favorites.
We put the sliced Black & Blue on the burgers when they were
flipped to the second side and let me cheese melt and caramelize.
After a few sorrow-filled lamb-less weeks, the lamb from Virginia Lamb and Meats returned to market -- and to our table. Still too hot to cook inside, these on-the-grill lamb burgers were spiced up beautifully using some diced Thai Basil Jalapeños from our friends at Gordy's Pickle Jar. They were topped on the grill with a couple good-sized slices of Black & Blue which was allowed to melt and caramelize a bit before burger assembly. My tip: HOT grill; burger medium rare :)
This is a wonderful low-prep, low complication summer meal. The ground lamb was seasoned with salt & pepper, and we diced about a quarter cup of the Thai Basil Jalapeños for mixing into the meat. Hungry as usual, we shaped about a pound of the ground lamb burgers into two long patties that would fit on a baguette. Pre-heat the grill to get a good sear -- and to ensure that the meat doesn't stick -- and cook the burgers about 3 minutes on side (longer if you prefer your burgers well-done). We put the sliced Black & Blue on the burgers when they were flipped to the second side and let me cheese melt and caramelize.
What's left to say? Assemble the burgers with the tomato slices, lettuce leaves, and sliced onions -- we love thinly sliced raw onions, but you could certainly top with cooked onions if you prefer. Get a good-sized napkin tied around your neck and have at it!
Cooking With Cheese
Pablo: dedicated chef, cheese maker, locavore, and Argentine-born FireFly Farms founder.
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