Not to take away from the Brilliant Jamie's food blog, but I'm in a non-literary creative mood tonight.
See both hubby and I are trying to be healthy and lose a few pounds. We tend to eat later in the evening than we should, so I have been trying to cook light and low carb, as we head to bed only an hour or so after eating.
When you eat burgers without the buns, it could be lame---or, it could be a tasty, nouveau surprise. :) Tonight's menu is lamb patties with homemade tzatziki* sauce, and a cucumber and tomato salad with fresh mint. Now, I never measure, but I try to note what I've been doing. Season yours with whatever you may have and to taste.
*tzatziki is a Greek chutney made with yogurt, cucumber, garlic, and dill. I add lemon and olive oil to mine. It usually served as an appetizer with pita, or as an accompaniment to grilled meats like gyro and souvlaki.
3/4 to 1 lb ground lamb
1 tsp cumin
1/2 tsp coriander
1/2 tsp onion powder
1 clove fresh garlic finely minced
1 tbsp or more fresh herbs such as parsley, oregano, or rosemary (easy on the rosemary it dominates.) if you have them.
salt and black pepper to taste.
Lightly beat egg, stir in seasonings, add lamb and mix well to blend. Form serving size patties.
Best cooked on the grill, you can't beat the flame broiled flavor with the lamb meat. Serve with tzatziki.
1 cup plain yogurt
3 cloves of garlic minced
1 small cucumber peeled and seeded, then finely chopped or shredded.
1 tbsp olive oil
1 tsp lemon juice
1 tsp salt
chopped fresh baby dill
Layer a mesh strainer with cheesecloth, and place the yogurt in it to drain for about an hour. Blend in a bowl with the rest of ingredients. Best if made up to 24 hours ahead.
I have also made Italian meatloaf burgers that came out awesome, but I can't remember what exactly I put into them! *sniff*
As Julia would say, "Bon appetite!"