It’s no secret; I like burgers. In fact, it’s been said that on the day of my birth I came out with a note attached, “this one likes burgers.” From that day on I began a stringent regiment of eating burgers almost daily. They’re messy, they’re greasy, they’re far from healthy, and they’re delicious! When asked that all-too-common, “if you could eat only one thing for the rest of your life what would it be?” I typically answer with Sushi, but out of fear of mercury poisoning, I quickly change my answer to burgers. When I lived in Austin I was spoiled with countless delicious burger joints; here in cypress I am being tortured with a serious lack there of. I’ve learned to make my own.
The best part of making burgers at home is the control. You get to choose what kind–and quality–of meat you’re getting, the ingredients and flavors your adding, and how you cook it. The second best part is the experimentation. That’s what I did here. I had left over ground meat, specifically lamb and pork from my Bobotie post, so I decided to experiment a bit with a new burger.
Yes, my lamb burgers are actually lamb and pork burgers, but the lamb is the star here. The pork adds juiciness; the lamb contributes that delicious, unique lamb taste. They are a pair made in heaven, and perfect for a unique take on the burger. As for the onion rings, they’re the perfect side for any burger. Here, they’re also perfect for sitting atop the burger.
Lamb Burger Ingredients
1 lb ground lamb
1 lb ground pork
1 white onion, grated
3 garlic cloves, finely chopped
2 tablespoons mint, finely chopped
2 teaspoons oregano, finely chopped
1 tablespoon salt
1 teaspoon freshly ground pepper
Lamb Burger Instructions
1. Mix all the ingredients in a bowl. Ina Garten has a great tip here: Use one hand to mix everything up so that you don’t overmix. You just want everything mixed through.
2. Shape the patties. Each burger should be about 3/4 inch thick. You should get eight medium sized burgers or five to six larger burgers.
3. On a heated grill, over high heat (highest setting for propane, or over very hot coals) cook the burgers for five minutes on each side. Remember, only flip each burger once, and never squish of flatten the burgers with a spatula (this will help keep the burgers from falling apart, and will keep the burgers juicy respectively).
I served my burgers with an option of kaiser, ciabatta, or onion rolls. My favorite ws the ciabatta. As for toppings all this burger needs is some sliced tomato, and some delicious homemade onion rings. Want to know how to make those onion rings? Keep reading.
Onion Ring Ingredients
2 large yellow onions
2 cups flour
2 tablespoons baking powder
3 tablespoons salt
2 tablespoons freshly ground pepper
1 cup cream
Onion Ring Instructions
1. Heat frying oil to 350 degrees (I use canola or a mix of canola and vegetable).
2. Prepare the process. Slice the onions into 1/2 inch rings, then pop out each layer so that you have individual rings. In one bowl mix all the dry ingredients (flour, baking powder, salt and pepper). In another bowl beat together the cream and eggs.
3. Dip each onion ring first in the flour mixture, then in the egg mixture, then back in the flour mixture, coating the onion rings thoroughly each time.
4. In batches, fry the onion rings for two minutes on each side, flipping just once.
Not only are these onion rings incredibly easy to make, but they are very, very delicious! If you’ve never made onion rings before, I suggest trying it out.
So, what’s better than a burger and onion rings? Homemade lamb burgers and onion rings of course! These burgers are all about the lamb. The mint and oregano in the meat pull out that delicious lamb flavor; the sweet bite of the yellow onion rings pair so well with the lamb burger.
What’s your favorite burger? How about your favorite Lamb Burgers & Onion Rings side to have with a burger?