Everyday, From Day 1: Issue 4

Posted by Alison Sickelka

I secretly wanted to make these lamb burgers from the beginning.

But I hemmed and I hawed and couldn't choose what to make from the fourth Everyday Food issue from July/August 2003.

I wanted sister Emily to like what I made, and she just wasn't getting excited about the idea of lamb, and the skirt steak from the issue looked delicious. But Sunday night rolled around, and I couldn't get these burgers out of my head.

Thank goodness I couldn't. I think this might be my favorite thing I have made yet.

It could have to do with the it being unexpected, a break from the ordinary. Or it could be that it just tasted that good. Either way, Emily requested that these go on the Make Again list.

While not a popular red meat in the United States, lamb is eaten quite frequently worldwide. It's a staple of Greek cuisine (or so I have learned). I've previously only had two experiences with the meat: in a gyro from an infamous cart in Ames, Iowa, and in a blind taste test in an animal-science course I took. Oh, and one time I was going to buy leg of lamb, but upon seeing the price, I changed my mind.

Ground lamb, though, was very reasonably priced. I got 3/4 of a pound for a little over $5. The butcher had to grind me some, which wasn't a problem for him.

To get things rolling, I prepped the ingredients for tzatziki, a staple in Greek cuisine that seems to have as many variations as it does uses. 

Quick tip: to get the seeds out of the cucumber, split it and use a spoon to scoop them out. Maybe you already knew how to do this; I did not (Thanks, Google search!)

Because I lacked a grill, I made the mini lamb burgers in a skillet. The recipe advises gently mixing in the onions, etc. This is so you don't overmix the meat and get a tough patty.

The recipe makes mini burgers, but a commenter mentioned keeping the meat loose so as to fill the pita easier. You could also make regular sized patties.

I was a huge fan of the minis, though, because in addition to being adorable, they give people flexibility in how much meat they want.

I forgot to grab oregano while I was at the grocery store, so I just left it out. We also happened to have some feta cheese in the fridge that Emily wisely suggested adding to the finished product.

I left heating the pitas up to Emily, and she was very nervous about just plopping them on a burner and letting them go. But under her watchful eye, she heated them up without burning down our apartment building.

One thing I loved about this meal is that even though it was ridiculously easy, it still impressed. You just mix up the tzatziki, add your onions and seasonings to the ground lamb, fry them up, and serve with fixings (I again opted for tomatoes on the vine instead of beefsteak because I just haven't quite gotten past this salmonella thing going on.)

Despite minimal effort, it was the meal I have most enjoyed. With the burgers being mini, the pitas being stuffed, and the cuisine being new, the meal was fun. Fun to make, fun to eat, and fun to talk about. And it was refreshing for a summer night.

Total bill: $22.73, which fed Emily and me quite well, and provided leftovers for lunch the next day.

Final verdict: I kind of want to make this again tonight. Like a gyro, only better.

Comments

[R Canneto]

I always wanted to try making lamb, this sounds perfect.

[matt wright]

I never quite understood why lamb hasn't taken off here in the US as much as the rest of the world - it really is a great red meat. For me it has a far more complex flavor than beef, one that I really enjoy.

This looks great - I love the top photo, very simple. As regards the yogurt - if can find greek yogurt, that is best for sure for this. You might also want to strain it through cheesecloth overnight to get a lot of the water out of it - makes for a far better Tzatziki

[Karen]

I love this recipe too! Unfortunately, the lamb was a little too strong for my brood, so second time I did lamb/beef 25/75% and added some crumbled cow feta to the meat before grilling. I also used red onions instead of white. I small diced for the meat mixture and sliced thin for an extra topping. I also soaked the onions for 10-15 minutes in salt water to take out the bite. Made the meal 3 & 5 year old friendly, plus a break from the ordinary for the grown ups. Yummy!

[Cate]

I have made something similar in the past and add mint to the meat, along with feta. I also like to use North African harissa, with the meat and afterwards as a condiment. I agree with Matt Wright, lamb is under-rated. I live in the UK and it is extremely common here in many cultures.

[Cate]

I have made something similar in the past and add mint to the meat, along with feta. I also like to use North African harissa, with the meat and afterwards as a condiment. I agree with Matt Wright, lamb is under-rated. I live in the UK and it is extremely common here in many cultures.