The Ultimate American Lamb Burger

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Ground lamb, cumin and mint give these burgers a pronounced Mediterranean accent. Add roasted pepper and tomato relish and place the patties on black olive buns, and the accent deepens. The pan-fried eggplant and minted ricotta cream accompaniments complete the Mediterranean journey.

Ingredients

Burgers:
3 lb. lean American lamb, ground or minced
6 eggs, beaten
3 tbsp. olive oil
3 garlic cloves, minced
3/4 cup feta cheese, crumbled
3/4 cup fine bread crumbs
1 cup sour cream
6 tbsp. chopped fresh mint
3 tbsp. best lamb spice
3 tbsp. paprika
2 tbsp. Worcestershire sauce
1 tbsp. ground cumin
¾ tsp. ground black pepper
Sea salt, to taste
12 black olive rolls, sliced

Roasted Pepper and Tomato Relish:
1 1/2 cups brown sugar
1 1/2 cups vinegar
3/4 tsp. ground turmeric
3/4 tsp. mustard seed
6 roasted red peppers, finely diced
18 plum tomatoes, skinned, deseeded, cored and diced
6 shallots, minced

Pan-Fried Eggplant
2 med. eggplant
3 eggs, beaten
1/2 cup buttermilk
1 tbsp. extra-virgin olive oil
2 tbsp. fresh basil, minced
1 1/2 cups all-purpose flour
Salt and pepper, to taste
1 cup fine dry bread crumbs
Salad oil, as needed

Minted Ricotta Cream
1 1/2 cups ricotta
1 cup thickened cream
1 cup finely chopped mint

Steps

  1. For Lamb Burgers: Mix together all ingredients well. Form into 12 patties; let rest in walk-in.
  2. Prepare Roasted Pepper and Tomato Relish: In med. saucepan, dissolve sugar in vinegar. Add turmeric and mustard seed. Place over med. heat; bring to a boil. Add peppers, tomatoes and shallots; cook for 8 min.
  3. Prepare Pan-Fried Eggplant: Pare eggplants; cut into 12 slices, ½ in. thick.  Salt eggplant lightly on both sides; let sit for 20 min.  Rinse slices and dry well.  
  4. Combine eggs, buttermilk, oil and basil. Dip eggplant slices in flour that has been seasoned with salt and pepper, then dip in egg mixture. Dredge in crumbs. Cover slices well; let sit for 2 min.
  5. Fry eggplant slowly in skillet with hot oil until browned on one side and rather transparent. Turn and brown on other side.
  6. Prepare Minted Ricotta Cream: Combine ricotta, cream and mint.
  7. For service: Grill lamb burgers until desired doneness; (med. is recommended.) Remove from heat.
  8. Place an eggplant slice then equal amounts of relish on each black olive roll base. Place on a burger; top with Minted Ricotta Cream and cover with top of roll.
Source: Vice President/Corporate Chef Edward Leonard, Le Cordon Bleu Schools in North America; American Lamb Board

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources