A lamburger that’s baaad to the bone

Originally appeared in the September 6, 2012 edition of the Southside Times.

You might have to do some investigating at your local market, but ground lamb is indeed available.  And while I didn’t include any cheese with this particular recipe, you could certainly do worse than add a bit of feta to the top of this lamburger.

Now, let’s talk about the “quickles.”  These are quick pickles, meaning that you can have them finished and cooled overnight, but they must remain refrigerated throughout their brined lifetime.  And owing to the subjectivity involved with the size of the cucumbers and desired application, I’ve kept the execution (read size of the pickling jars, the amount of garlic and arbol) rather loose.  And as this is a sort of basic “quick” brine, this is a really fun way to transform existing produce into a salty treat, and a wonderful way to get the kids involved in creating a personalized product.

Serve your lamburgers and quickles and some sort of crunchy side—fries, kettle chips, it’s your call.  And as I’ve indicated in the picture, fresh arugula—because of its peppery profile—is an appropriate accompaniment to your savory sandwich.  And though I invoke one of my former chefs who used to say, “You can never cook lamb too rare,” I encourage my readers to simply be judicious and create something delicious.

Lamburgers with homemade “quickles”

Serves 2

  • 1 pound ground lamb
  • 2 cloves garlic, minced
  • A few dashes Worcestershire
  • 1 teaspoon chopped fresh basil
  • 1 teaspoon chopped fresh chive
  • As needed, kosher salt and cracked black pepper

For pickles (to be done at least 24 hours ahead of time):

  • As needed, lid-and-band pickling jars (such as Ball brand)
  • 64 fluid ounces purified water
  • 3 ½ ounces seas salt
  • ½ cup apple cider vinegar
  • 2 – 3 large cucumbers, cut into spears
  • As needed, fresh dill
  • 1 – 2 heads fresh garlic, cloves removed from skin
  • As needed, dried arbol chiles

1.  In a large stock pot, combine water, sea salt, and cider vinegar; bring to a gentle simmer for about 5 minutes.  Remove from heat.  Bring a separate stockpot of water to a gentle boil (this will be for sealing jars, so make sure you account for the height and amount of water that will be displaced).  In prepared pickling jars, arrange cucumber spears with a judicious mixture of fresh dill, garlic, and arbol chiles.  Carefully fill each jar with brine mixture to the rim.  When jars are sealed tightly, place in boiling water and allow tops to pop, this will indicate the lid-and-band seal is tight.  Remove jars from water and allow to cool before placing in the refrigerator for 24 hours.

2.  Preheat sauté pan or grill to medium-high.  Combine ground lamb with garlic, Worcestershire, basil, chive.  Divide in half and form two large patties.  Season exterior with kosher salt and cracked black pepper and place on preheated device.  Allow burgers to cook to desired doneness before removing from heat and allowing to rest for 7 minutes.  Serve burgers with homemade “quickles.”

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