Larissa Choma guiding on preparing Lamb Burgers
Hi, my name is Larissa Choma and cooking is not only something that I need to do but its my passion that takes out all the stress from me. I am also known by the name of Larissa Choma Cook among my friends who drop by occasionally to try out one of my dishes and tickle their taste buds.
Hi, my name is Larissa Choma and cooking is not only something that I need to do but its my passion that takes out all the stress from me. I am also known by the name of Larissa Choma Cook among my friends who drop by occasionally to try out one of my dishes and tickle their taste buds. At our house, indoor cooking is my forte while my husband will put almost anything on the grill. I created this lamb burger recipe to see if I could fool the entire family into believing they were eating a typical burger. Only after every crumb was gone did I tell them that they had eaten lamb. We had friends over the first time I fixed these burgers. Everyone enjoyed the different texture and flavors in the burgers.
Lamb Burger with Arugula, Feta Cheese and Cucumbers These tasty burgers are always crowd pleasers. Serve them at your next outdoor barbecue with friends and family. Variations on the recipe are possible if any of the recommended ingredients are unavailable.
INGREDIENTS * Ground lamb, 5 pounds ask the butcher to combine 3.5 pounds shoulder meat with 1.5 pounds belly meat * Coriander seeds 1 Tbsp, toasted and ground * Fresh mint cup, finely chopped * Lemon zest from 2 lemons cut the lemons into wedges and save * Kosher salt * Crumbled feta cheese 1.5 cups * Hamburger buns select a whole grain variety * English cucumber one, sliced * Arugula 2 cups
DIRECTIONS 1. Mix together lamb, coriander, mint and lemon zest using your fingers to mix thoroughly. Form equal portions of the mixture into 10 patties. A loose patty will cook more evenly than tightly packed lamb meat. Larger patties should be the goal since the lamb meat shrinks when grilled.
2. Heat the grill to medium-high. These lamb patties will cook fast, so a lower temperature is best.
3. Salt the patties on both sides just before placing each one on the grill. Avoid crowding the patties because it makes the job of turning each one more difficult. Use a timer set to five minutes for cooking the first side. Flip the patties and cook for five more minutes. The patties will be between medium-rare and medium. 4. Crumble some feta cheese on each patty when two minutes remain on the timer for the second side. 5. Remember to place the buns on the grill to toast one side. Watch them closely because they can burn quickly. Some grill masters prefer indirect heat for the buns. 6. Get a platter and arrange the buns with a lamb patty and some cucumber and arugula on each one. Squeeze a lemon wedge of the burger and top with the other bun half. One night, I wanted to fix these burgers, but a rainstorm put an end to outdoor cooking. I decided to use the broiler to cook the patties. The result was a hit with the family. I did wait until I had the patties out of the oven before I added the Feta cheese. Creativity is the key to making great food without struggling for perfection. Cooks should remember to make adjustments for allergies and food preferences when cooking for large groups. Flexibility ensures that everyone enjoys the meal and feels included.
To know more about Larissa Choma and to avail her services feel to contact her at - http://www.fotolog.com/larisssachoma/170000000000014470/ Article Source - http://larissachoma.wordpress.com/2013/04/15/larissa-choma-guiding-on-preparing-lamb-burgers/