Summertime is the season of burgers. Be it beef, bison, turkey, tuna, lamb, or tofu—I find myself craving a burger and its supremely satisfying proportions on a frequent basis. I love making new variations on the classic theme of burgers. Ground meat doesn’t take a lot of time to prepare or cook and, if done right, can be a real show stopper if the right ingredients are used.
My husband and I work in the restaurant industry which means our off duty time is during the daylight hours. So for us, many of our best meals together are during lunch. Because of this I’ve began perfecting elegant, open faced burgers that taste great, have enough protein to sustain us through a long night, and go easy on the bread.
Thanks to the good people at Jimenez Family Farm (based in Santa Ynez, they drive down to the Hollywood Farmers Market every Sunday), I discovered the beauty of a perfectly cooked lamb burger. Top the ground lamb shoulder patty with the complementary flavors of mint and sweet Santa Barbara Pistachios, and the results hit the flavor trifecta: simple, delicious, and true to the terroir. This lamb burger with a mint and pistachio salsa verde is so good, I’ve actually started daydreaming about owning my own restaurant and building the whole business around every juicy, burger-bite.
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