Lamburgers

RE: Lamburgers (UncleVic)

Tue, 04 Jan 2011 01:57:18 GMT

annpeeples

Sounds good, Uncle Vic. Do you miss the north? We are seriously considering a relocation to the southern states...

Ya, there are times I wish to be in a good snowstorm or blizzard... BUT, then it's the first week of January here, and enjoying the near 80 degree days, nights in the mid 60's and flowers still a blooming and trees as green as can be!

RE: Lamburgers (chewingthefat)

Sun, 02 Jan 2011 12:53:15 GMT

Davydd

McGarry's Irish Pub in Maple Plain, MN serves an 8 oz fresh ground lamb burger stuffed with drunken goat cheese topped with red wine portabelle mushrooms.
McGarry's Juicy Lucy

Davydd, I'd like to spend a few days at McGarry's great menu!

RE: Lamburgers (ann peeples)

Sun, 02 Jan 2011 07:44:13 GMT

Sounds good, Uncle Vic. Do you miss the north? We are seriously considering a relocation to the southern states...

RE: Lamburgers (UncleVic)

Sun, 02 Jan 2011 07:13:07 GMT

Grease in West Palm Beach, FL has a tasty lamb burger also! 8oz of ground lamb griddled, topped with tzatziki sauce and thin slice cucumber.

RE: Lamburgers (Davydd)

Sat, 11 Dec 2010 20:02:13 GMT

McGarry's Irish Pub in Maple Plain, MN serves an 8 oz fresh ground lamb burger stuffed with drunken goat cheese topped with red wine portabelle mushrooms.
McGarry's Juicy Lucy

RE: Lamburgers (doggydaddy)

Sat, 11 Dec 2010 19:43:20 GMT

My mom made lamburgers way back when I was a kid. At the time it was easy to buy and we were friends with the butcher at the Village Market in Wilton, CT.
I still find ground lamb but it is usually frozen in packaging much like bison or buffulo.
I use Salt Lick's bbq sauce as its mustard base compliments them.

mark

RE: Lamburgers (RubyRose)

Sat, 11 Dec 2010 19:13:27 GMT

Both our farmers' markets and Middle Eastern markets sell lean ground lamb. This is my favorite way to make them.

CURRIED LAMBBURGERS
Combine:
1/4 cup plain yogurt
2 tsp. Worcestershire sauce
1 tsp. curry powder
2 Tbs. minced onion
1 garlic clove, finely minced
1/2 tsp. salt
1/8 tsp. pepper
2 slices fresh bread, crumbled
2 Tbs. chopped fresh parsley

Add 1 pound lean ground lamb and mix thoroughly. Shape into 6 thin oval shaped patties and grill until done but not dry. Serve in pita bread pockets topped with chopped tomatoes and feta cheese. Note: Fresh chopped cilantro may be substituted for the parsley for a different flavor. Also good topped with cucumber-yogurt sauce.

RE: Lamburgers (tmiles)

Sat, 11 Dec 2010 18:10:24 GMT

lewinp

I live in Switzerland, groceries here have burgers that are a 50/50 mix of beef and lamb that are outstanding - very sweet and juicy.

My local store sells the same mix, pre formed into oval patties. Very good. I've had other lamb burger that was not so great. I think that lamb burger needs to be very lean (lamb fat is not good to my taste) and by adding beef that is not so well trimmed to the mix it makes a whole new product. I have donated lamb sausage to various events, and it is usually a hit.

RE: Lamburgers (lewinp)

Sat, 11 Dec 2010 16:07:22 GMT

I live in Switzerland, groceries here have burgers that are a 50/50 mix of beef and lamb that are outstanding - very sweet and juicy.

RE: Lamburgers (chewingthefat)

Wed, 08 Dec 2010 12:37:27 GMT

Weiss grocery chain sells the lamb burgers ready for frying, ther are fantastic, 1 lb each. I eat a whoe one about twice a month!

RE: Lamburgers (bartl)

Mon, 06 Dec 2010 15:01:05 GMT

I had about 3 pounds of ground lamb in 3 one pound chunks in my freezer from last March; luckily, it was well wrapped, so when I defrosted it (using the aluminum pan method), it smelled fine. I added fresh chopped parsely, garlic powder, dried minced onion and cumin (did it by feel, sorry). Probably should have added a little salt, but didn't. Broiled them 6-7 minutes on a side in the oven broiler (it was a little too cold for the charcoal grill), and they came out delicious. Well, one LITTLE problem. I couldn't broil them all in one batch, and didn't want to wait for the broiler pan to cool off, so instead of waiting for it to cool off and changing the heavy duty foil, I wiped off the fat from the first batch with paper towels. Small broiler fire, but it put a LOT of soot into the air. Going to know better next time.

Bart

RE: Lamburgers (ann peeples)

Mon, 06 Dec 2010 11:05:45 GMT

My local butcher has them, and I always cook them til there is just a little pink left in them. My husband doesnt like lamb, but they are a real treat for me!

RE: Lamburgers (hatteras04)

Mon, 06 Dec 2010 10:18:36 GMT

I had one a couple of months ago at a restaurant called Skillet in the German Village area of Columbus. If anyone saw the PBS breakfast special, this was one of the places from Columbus featured on the show. It was good but I was surprised that it was cooked through with no pink in the middle. I didn't specify and they didn't ask how I wanted it done. It was good and was still juicy but I was wondering if others who have had lamb burgers typically have them pink or red in the middle.

RE: Lamburgers (EdSails)

Sun, 05 Dec 2010 15:09:49 GMT

I love them. I coat them liberally with either hot curry powder or tandoori spice depending on my mood and throw then on a hot grill. Yum!

RE: Lamburgers (djmsalem)

Mon, 30 Jun 2008 13:33:55 GMT

Lamburgers are sensational, either pan-fried or cooked on the grill. They're typically nicely fatty and much tastier than beef. You don't find much ground lamb in the supermarkets I go to, though.

RE: Lamburgers (Pigiron)

Mon, 30 Jun 2008 13:31:59 GMT

quote:
Originally posted by MiamiDon

quote:
Originally posted by Pigiron

L'Express, a French bistro on Park Ave. South and 20th street in Manhattan has a Moroccan spiced lamb burger that is out of this world. The serve it during weekend brunch too.

I'd bet that some harissa would be good on that.

They've got it, and it's really flavorful. However, it's mainly French, serving things like Quenelles, Charcuterie, Saucisson, Tripes a L' Ancienne, and an outrageous Croque Monsieur.

They also serve Steak Tartare, which I believe does not qualify for the only "safe" tempurature of beef: 165 degrees.

RE: Lamburgers (MiamiDon)

Mon, 30 Jun 2008 13:02:48 GMT

quote:
Originally posted by Pigiron

L'Express, a French bistro on Park Ave. South and 20th street in Manhattan has a Moroccan spiced lamb burger that is out of this world. The serve it during weekend brunch too.

I'd bet that some harissa would be good on that.

RE: Lamburgers (Pigiron)

Mon, 30 Jun 2008 11:46:21 GMT

L'Express, a French bistro on Park Ave. South and 20th street in Manhattan has a Moroccan spiced lamb burger that is out of this world. The serve it during weekend brunch too.

RE: Lamburgers (hatteras04)

Mon, 30 Jun 2008 11:39:10 GMT

quote:
Originally posted by Michael Hoffman

I get them at the Ohio State Fair -- the lamb producers organization. They have barbequedlamb, too.

Is that in the circular building with the other meat producers. I have been in there but never had the lamb. Last year I was dissapointed with the ribs I got at one of the BBQ places so maybe I will try the lamb instead this year.

RE: Lamburgers (tarragon)

Mon, 30 Jun 2008 11:25:23 GMT

I don't think I've ever had a lamb-burger YET. I love gyro's, however, and would probably love the lamb burger as well. My fave Greek deli for gyros has what they call a "kronoburger" on the menu: it's "thickly sliced gyros meat with grilled mushrooms, onions and melted provolone cheese on pita. You can also get it on a sub roll. I wonder if they would exchange feta for the provolone?!

RE: Lamburgers (Jimeats)

Mon, 30 Jun 2008 08:15:47 GMT

I love lamb and eat it a lot. But can't say I've ever had a lamb burger, must try it sometime.
On the other hand I've had meatballs made with a combination of beef, pork and lamb. That was very good.
Chow Jim

RE: Lamburgers (Russ Jackson)

Sun, 29 Jun 2008 18:30:59 GMT

My DaaaaaaD wont eat them....Russ

RE: Lamburgers (MetroplexJim)

Sun, 29 Jun 2008 18:28:07 GMT

quote:
Originally posted by NYNM

I had a delicious lamb-urger today at BLT Burger (part of the BLT - Bistro Laurent Tourondel group).

On a bun, lettuce, tomato, onion, nice and spicy, with a cucumber yogurt sauce on the side.

Comments?

The new BLT Steak only survived 6 months in Dallas before it shut down due to "an inexplicable lack of acceptance by the Dallas market". For more, here's a recent thread: http://roadfood.com/Forums/topic.asp?TOPIC_ID=28259

Just seeing a lamburger on the menu would have done it for me!

RE: Lamburgers (lleechef)

Sun, 29 Jun 2008 17:47:28 GMT

Sounds good to me. I've made them at home and ordered them out. Nice change from the standard hamburger.

RE: Lamburgers (chainsaw)

Sun, 29 Jun 2008 17:44:31 GMT

sounds great...they have those sometimes at my dorm, cooked with melted feta inside the patty... delicious!

RE: Lamburgers (plb)

Sun, 29 Jun 2008 17:31:04 GMT

Sounds good, I've had lamb sausage.

RE: Lamburgers (Michael Hoffman)

Sun, 29 Jun 2008 15:48:23 GMT

I get them at the Ohio State Fair -- the lamb producers organization. They have barbequedlamb, too.

RE: Lamburgers (MiamiDon)

Sun, 29 Jun 2008 15:27:20 GMT

That would work for me. Sounds flavorwise sort of like a gyro or shawarma in a bun. Was it flame/char-broiled?

[Edited twice for spelling. ]

Lamburgers (NYNM)

Sun, 29 Jun 2008 15:19:49 GMT

I had a delicious lamb-urger today at BLT Burger (part of the BLT - Bistro Laurent Tourondel group).

On a bun, lettuce, tomato, onion, nice and spicy, with a cucumber yogurt sauce on the side.

Comments?