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Lamb Burger Recipe

May 17, 2013

Ristorante Asellina

Staff Writer

Asellina

With truffles and a fried egg where do you go wrong? Nowhere. That's where.

Servings

Deliver Ingredients

Ingredients

12 Ounces ground lamb
1/2 piece Carasau bread
3 Ounces fries
Pinch of pecorino
2 Ounces tomato compote
Pinch of chopped herbs
2 Ounces fontina

Directions

Cook the burger to desired temperature on the grill. Season with salt and pepper. Toast carasau in salamander, season with salt, pepper, herbs, and olive oil. Place fontina on burger and melt cheese in salamander. Place burger on carasau. Put the tomato compote on the burger. Sprinkle with pecorino and serve with herb fries.

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.

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