Today, Mark Bittman put up a recipe for lamb burgers, which was funny, because I'd just finished making lamb burgers...and loving the hell out of them.
One of the benefits to living in Southeast Michigan is that ground lamb is ubiquitous and relatively inexpensive. It's also, as Bittman points out, more flavorful than beef. So, here's my lamb burgers (take that, Bittman!):
1 lb ground lamb
1/2 cup plain, fat-free yogurt
2 t crushed/cracked rosemary
1 T red curry powder (alternately: 1.5 t cumin, 1 t coriander, 1 t cayenne)
Pinch of salt and pepper
Goat cheese
Take everything but the goat cheese and mix. Fashion into patties, about a fourth of the mix per patty (I prefer flatter, broader patties, myself, as they cook more evenly and don't get that home-cooked burnt crust). Grill or pan-cook over medium heat until done. Place onto bun, and sprinkle goat cheese over the top. Also works without the goat cheese, but the creaminess is awesome (and it's doubly great if you find some on clearance at an ethnic grocer, hint hint).
