I know, I know, another burger. But, with the holiday weekend fast approaching and the recent recall of beef , I thought this lamb burger with a mint and cilantro chutney, topped with feta cheese might be a nice change of pace. What's that? You only eat grass fed, local, free range beef? Me, too. I'm not worried about the recall one bit. But it is nice to have a juicy lamb burger every now and then.
A recent library trip yielded, among other fabulous reads, Beard on Food. One of the first pages showcases James Beard's burger recipe and I knew I had to try it. Reader, beware. This is not necessarily before-bedtime reading. It will make you very, very hungry. So hungry that you might have to make yet another burger and even post about it. The ingredients he uses are simple: good quality meat (he uses beef), an onion, finely grated into the meat, ground black pepper, and a tablespoon of cream. A combination of oil and butter in the pan and you're all set to grill up one of the most amazing and simple burgers that you've ever had in your life.
I made a simple chutney using limes, lots of garlic, jalapenos, coriander, cilantro, mint, and just a few leaves of basil. All of the green melded together in the Cuisinart and produced an amazingly spicy and slightly acidic chutney that balanced the tender lamb. I threw some feta cheese on top and toasted GF bread as a vehicle for the amazing flavor concoction.
I have to admit, I love the classics on the 4th of July. I'm planning on having sausages grilled with peppers and onions. But I also think these burgers will find their own place over the holiday weekend. Spill it: what's your favorite 4th of July gluten free grill recipe?