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Recipe: Burger Lounge's Lamb Burg for National Burger Month
Nothing says springtime like lamb -- well, that and obnoxious allergies. But we're not here to talk about the latter. We much prefer tasty, earthy meat. And if you're like the rest of Los Angeles you prefer your protein in burger form. The Burger Lounge's Culinary Director Jim Little has been gracious enough to share their recipe for their Spring Lamb Burger with Asadero cheese, tomatillo mayo, and jalapeño relish so you can make your own. Here's how it's done:
Spring Lamb Burger
1 lb grass-fed lamb-80/20 grind, portioned into 4- 4 oz patties
4 slices Asadero cheese
4 organic wheat buns
Butter (for buns)
Jalapeño relish (recipe below)
Tomatillo mayo (recipe below)
For Tomatillo Mayo:
4 tomatillos, shucked
4 cloves garlic
1 pasilla pepper (rough chopped seeds removed)
1 bunch cilantro, chopped
1 cup mayonnaise
1/2 cup olive oil
1 teaspoon cumin
Salt & pepper to taste
Method for tomatillo mayo:
1. Toss tomatillos, pasilla, garlic, cumin, and oil in a bowl. Roast for 25 min at 375 degrees. Remove from oven and set aside to cool.
2. When cool, puree in blender until smooth.
3. Mix pureed ingredients with mayonnaise and chopped cilantro. Add salt and pepper to taste
For Jalapeño Relish:
1 jalapeño, seeds removed and finely diced
2 shallots, finely diced
1 bunch parsley, chopped
Juice of 1 lime
1/4 cup olive oil
Salt & pepper to taste
Method for jalapeño relish:
1.In a small bowl, combine diced shallots, jalapeños, chopped parsley, lime juice, and oil. Mix all ingredients well. Add salt and pepper to taste.
Method for burger and assembly:
1. Preheat grill to medium-high heat.
2. Place lamb patties on grill and lightly salt. Cook lamb for 3-4 min and flip over.
3. Add cheese and continue to cook until cheese is melted.
4. Brush buns with butter and grill until toasted.
5. When lamb and buns are done, add tomatillo mayonnaise to bottom bun, place lamb burger patter on top and spoon on jalapeño relish. Place top bun on burger and serve.
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