Friday, June 22, 2007
Lamb burgers with succulent fresh figs
It all started with a trip to the grocery store on Monday, when we spied the first fresh mission figs of the season. The deep purple beauties were absolutely perfect -- ripe and succulent, with little sign of bruising. This is a relative rarity here in Wisconsin -- which is far from the growing regions of the fabulous fig. So, we were enthralled, and decided that we HAD to buy them. Lo remembered something about a lamb recipe she'd run across that used fresh figs, so we picked up a pound of ground lamb as well -- figuring we'd put our heads together and think of something for dinner that evening.
After much discussion, Peef and Lo decided to make lamb burgers. What to do with the figs? Well, why not chop them finely and add them to the patties? Despite any of the trepidation we first felt about the fruit/meat combo, it turned out that this was a brilliant plan.
These babies are our favorite lamb burgers so far! They are juicy and flavorful. And the figs, paired with a bit of bleu cheese, provide a great sweet-salty contrast that takes them over the top. YUM.
Lamb burgers with fresh figs
1 lb ground lamb
1 tsp ground cumin
2 cloves garlic, minced
1 tsp salt black pepper - to taste
splash of balsamic vinegar
4-5 fresh figs, chopped
bleu cheese (we used buttermilk bleu)
Combine all but figs in a medium bowl and work lamb with your hands to combine. Add the figs and mix gently until well incorporated. Form ground lamb into four patties, and allow to sit at room temperature for about 15-20 minutes.
Heat grill pan or charcoal grill to medium-high. Grill burgers for 4-5 minutes/side (medium to medium rare) -- or until cooked to your liking.
Serve burgers on a nice, crusty roll topped with crumbled bleu cheese.
©BURP! Where Food Happens