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Lamb Burger on Roasted Garlic Corn Bread with Caramelized Onion and Feta Cheese

Albania Burgers
1 pound ground lamb
Salt and pepper
4 Roasted Garlic Cornbread rounds (recipe below)
Roasted Garlic Aioli (recipe below)
Crumbled Feta Cheese
Caramelized Onions (recipe below)
Chopped parsley (optional)

Mix lamb with salt and pepper then divide into four patties.  Flatten patties and cook on an indoor grill to desired temperature.

Place cornbread round on each plate, spread aioli on cornbread. Place warm patty on top of aioli, sprinkle with feta, then spoon onion mixture on top of burger.  Sprinkle with parsley (optional) and serve.

Caramelized Onions
2 Tablespoons olive oil
2 large onions halved and sliced thin
¼ teaspoon rosemary
Zest of ½ lemon

Heat oil to shimmering, add onions and reduce to lowest temp possible on a standard burner.  Cover and cook for approximately one hour until golden and sweet.  Resist the urge to open the lid and check constantly, keep temp low and leave it alone.  Add lemon zest and rosemary and cook for 10 more minutes.

This can be made ahead and stored in the refrigerator, just make sure the onions are at room temperature or warm when you assemble your burgers

Roasted Garlic Aioli
4 large cloves of roasted garlic
½ cup mayonnaise
1 Tablespoon olive oil
Pinch salt

Blend all ingredients in mini food processor.  The aioli is best if you make it ahead and let sit covered in the refrigerator for at least ½ hour.  It can be made a day or two ahead of time and stored in the refrigerator.

Roasted Garlic Cornbread
2 ears of corn (or 1 ½ cups frozen corn, thawed)
2 Tablespoons salted butter
2 cloves roasted garlic
½ cup plus 2 Tablespoons buttermilk
2 eggs
1 cup fine milled corn meal
½ cup all purpose flour
1 teaspoon double acting baking powder
1 Tablespoon salted butter

Preheat oven to 400 degrees. Cut kernels off of the cobs.  Melt butter in an 11-12 inch oven proof sauté pan.  Sauté corn over med high heat stirring regularly until lightly browned (about 5 minutes), add roasted garlic and sauté for one minute more.  Transfer corn mixture to a food processor and add buttermilk and eggs.  Blend together until combined (corn will still be somewhat lumpy).

In a large bowl, mix dry ingredients then stir in corn mixture.

In same pan, heat 1 Tablespoon butter over high heat until just starting to brown, add corn batter and smooth the top so that it’s relatively flat.  Transfer immediately to oven and bake on middle rack for 15 minutes or until center is firm.

The cornbread should easily slide out of the pan once it has cooled a bit.  Then use a small bowl or glass to cut 4 rounds.


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