I’ve been making lamb burgers and loaf for years, since buying the prepared burgers once at Whole Foods about 10 years ago. They list their ingredients on prepared foods, so I made mine based on it. I created the yogurt dressing for the grilled burgers, but it would be good on the lamb loaf as well.
Pictured is steamed haricot verts with butter, salt, pepper and lemon juice. Haricot verts are French green beans, They are smaller and thinner than American beans. They are also more tender and less starchy. I think they are superior to American beans.
In yesterday’s post, I wrote that cooking veggies properly is key to enjoying them. So is getting the freshest vegetables possible. While these guys were not rotten, they had seen better days and tasted starchy.
Lamb Loaf and Burgers
1 pound ground lamb
2-3 cloves garlic, minced
Handful kalamata olives, chopped
5 ounces goat cheese feta, crumbled
1 small red onion, diced
1 tablespoon oregano
Add for lamb loaf
½ cup almond meal
½ pack gelatin
½ bunch of scallion instead of onion
Handful of parsley, chopped
¼ cup of milk or half and half
If making loaf, combine egg, gelatin and milk and let sit a few minutes. Combine all ingredients. If making loaf, bake at 350 for 30 minutes. Burgers, grill or pan fried until cooked to your liking.
Greek yogurt or sour cream