In August of 2002, I hosted my first ever Day of Meat. With me that year, was an 11-month old puppy I had adopted just two months earlier, a puppy I named Stoli. She attended every Day of Meat of all time, and let me tell you, she was as much a host as I was. And she made out like a bandit. I cannot even begin to guess how much "bonus" food she got during twelve Days of Meat. And to be honest, I always knew it took place, and I loved it.
Last Saturday, May 17th, I had to say goodbye to my dear Stoli. I lit the grill this week for the first time without her, and in three months, I will host the first Day of Meat without her. She was the best dog I could have ever imagined, and she will be dearly missed. But knowing her love of meat, and her love of being outside with me when I grilled, I know she would want to the show to go on, and so it does.
Many people would say that a Memorial Day without a burger is like the 4th of July without fireworks. And to be fair, I am probably one of those people. But just a burger? C'mon. So I looked to Paulina for some ground lamb, looked to Michael Symon for some inspiration/recipe assistance, and looked to the Big Green Egg for some grilling. So, let's talk about Lamb Burgers with Feta, Arugal and Cucumber. Yum!
I bought enough ground lamb for 2 "normal" sized burgers, about 3/4 of a pound. I toasted about a teaspoon worth of coriander seeds, and ground them up with a mortar and pestle. I zested a half of lemon, along with its juice, 2 tablespoons of chopped mint leaves and added all of it to the ground lamb. Formed it into two patties and generously seasoned both sides with salt and pepper. I got the Big Green Egg to about 500 degrees, and grilled the burgers for about 4.5 minutes per side. Near the end of the cooking time, I added crumbled feta to the burgers (add plenty, and add more) and let the burger buns toast on the grill for about 45 seconds. Served them burgers on the buns with arugula and sliced cucumber.
As a bit of a burger purist, I will be the first to tell you that good ol' ground beef is the way to go for the "best burger". However, for a change of pace, and for a really delicious flavor profile, this recipe is fantastic. The cucumber and arugula give it a light flair, and the feta and lamb give it a "kebab dish" kind of taste combination. A wonderful burger which I will definitely make again!
Oh, as an aside, my total count of 59 cuts has crept up again. Having somehow overlooked Lamb Shanks, I actually have a total of 60 cuts to make. So, although I have progressed in terms of the number I've completed, I didn't make any progress on my to-go number. Bad news is that I made no progress. Good news is that I get to cook more meat.
For those interested, here is the list, with "strike-through" font through the ones that are completed.
29 down, 31 to go!
BEEF:
New York Strip Steak
Sirloin Steak
Tenderloin/Filet Steak
Flat Iron Steak
Tomahawk Steak
Bone-In New York Strip Steak
Bone-In Rib Eye Steak
Prime New York Strip Steak
Beef Stew (just meat)
Roundbone Potroast
Sliced Liver
Sirloin Tip Roast
Bottom Round
Eye of Round
Shank with Bone
Cubed Steak
Hanger Steak
VEAL:
Rolled Roast
Boneless
Ground Veal
Veal Stew (just meat)
LAMB:
Loin Chops
Shoulder (Round Bone)
Rosettes
Leg with Bone
Lamb Shanks
PORK:
Center Cut Chops
Baby Back Ribs
Shoulder
Shanks
Center Cut Pork Roast
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