I was a vegan chef for many years. Most of the notoriety I gained in the culinary community came from a plant-based following. The recipes I'm posting here would surely have most of my fanbase shun me into Carnivore Exile.
"What is that?", you ask?
I'm pretty sure in involves being morally torn to pieces on vegan message boards and Facebook posts. My book would definitely be burned, as they roast Seitan over the open flames.
I'm kidding. I don't really think that would happen.
I have to admit, though, there is a part of me that hesitated to start posting recipes online again after I returned to omnivorous habits. I really had to let go of that bit of shame, and know that I was posting for ME. I love to share my creations with the world, and I shouldn't let anything stand in my way of my happiness.
This is something I'm damn proud of creating. This burger hits many flavor notes. It's juicy, tangy, awesomeness. I highly recommend going with an 8oz. patty. It's large and in charge, but worth attempting to finish.
Lamb Burger on Brioche with Chevre and Dijon
Makes 10 8oz Burgers (Feel free to reduce the recipe if not cooking for a crowd)
Ingredients:
- 5lbs Ground Lamb
- 2 tsp Iodized Salt
- 2 tsp White Pepper
- 3 TBSP Worcestershire
- 2 1/2 tsp Garlic Powder
- 2 1/2 tsp Dried Thyme
- 3 TBSP Dijon Mustard
- 1/4lb Butter, melted
In a large mixing bowl, combine all of the burger ingredients except the melted butter. Once thoroughly combined, mix in the melted butter with your hands.
Hand-form into 8oz patties, and keep in the refrigerator until you're ready to cook.
For the rest of the burger:
- 1 log of Chevre Goat Cheese (about 10-12oz)
- 1lb Arugula
- Dijon Mustard, about 1-2 tsp per burger
- 10 Brioche Buns
- Butter, for toasting buns (and/or grilling burgers)
- Salt and Pepper, for seasoning burgers.
You can cook the burgers a few ways here. You can use a flat top grill, an open grill, or a skillet on your stove top.
If you're using a flat top of skillet, melt butter, salt and pepper both sides of each patty, and cook about 4-5 minutes per side, until burger is done to your liking. I like mine at about 140 degrees.
Right before is finished cooking on the second side, drop the Chevre on top of the patty, and cover the burger for a moment so that the Chevre slightly melts.
Toast the buns in a bit of butter in a separate pan while the patties are cooking.
If you're using an open grill, you're still going to salt and pepper, and cook the burgers about the same amount of time per side...you just don't need to cook them in melted butter. Do spread a little butter on each side of the bun before toasting over the open flame, and don't forget to melt the goat cheese ;)
Burger is built as such:
Bottom Bun
Lamb Burger with melted Chevre
A small handful of Arugula
Top Bun, spread with Dijon
Enjoy!