My Big Fat Greek Lamburger
Last week Nicole and I watched a Bobby Flay Throwdown episode for burgers. Bobby’s competitor, Susan Mello, put together a Greek lamb burger that Nic really wanted to try.
Rather than retype and plagiarize the whole recipe, here is the direct link:
Susan Mello’s Lamburger recipe
So what was the verdict?
It was OK. Just OK. Certainly no contest winner. I don’t remember who won the actual throwdown, but Susan used this recipe to win 20 large in some other competition. Personally for a burger contest, it should be bacon and cheese all the way. I think Nic and I have gotten used to a much more intense flavor profile from eating so much street meat!
Here is what I would change:
- Remove the mint. I have recently realized that I hate fresh mint. I hate mojitos, and I hated anything we tried juicing that had mint in it. I barely like basil. I like lifesavers though.
- Add oregano and garlic to the lamb. For some reason, when I think greek — I think oregano. Having it just on the eggplant is too limited.
- Grill the eggplant with much less olive oil (maybe none). These soaked up the oil and just seemed greasy.
- Cut the eggplant thinner to keep it from shooting out.
- Soften the pita a bit (not sure how, maybe steaming?) Our pitas fell apart really quickly and we wound up with piles of lamb and goop everywhere.
- I think somehow it should incorporate calamata olives. Maybe a few ground up in the meat?
Here is what we really liked:
- Lamb rocks, especially with the cumin. Mary knew the deal.
- Loved the feta added to the tzaziki. It was wonderful and a little reminiscent of the blue cheese dip you use with Buffalo wings.
Now if I could replicate the giant beans in tomato sauce I had in Corfu I’d be a happy man!