BORDER SPRINGS FARM LAMB BURGERS
Craig Rogers loves to wax poetic about his Texel sheep and lambs, and the Border Collies he trains to keep them in line at Border Springs Farm. These lamb burgers are the very best you’ll ever taste, he says. The mayonnaise provides an exquisite, finishing touch. “Leave the catsup and mustard in the refrigerator in you want to enjoy a true, farm fresh burger,” he says.
FOR HOMEMADE MAYONNAISE WITH A TWIST
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1 pinch sea salt
¼ teaspoon pepper, freshly ground
¼ teaspoon Dijon mustard
1 egg, large, fresh from the hen
1 cup olive oil
Optional: 2 teaspoons dill, finely chopped and 1/3 cup feta cheese, OR, 2 teaspoons mint and 2 teaspoons rosemary, both finely chopped
1. In a medium bowl, mix the red wine vinegar, lemon juice, sea salt, pepper, Dijon mustard and egg together well, using a whisk or egg-beaters (or a blender).
2. Very slowly add the olive oil while mixing vigorously or pureeing in the blender. The final product should be whipped-cream smooth and firm.
3. To add a twist try folding in your favorite herbs and cheese once the mayonnaise is complete.
a. For one variation try: 2 teaspoons dill, finely chopped and ⅓ cup feta cheese, crumbled. The dill adds some pizzazz and the feta a nice texture.
b. For another twist try: 2 teaspoons mint, finely chopped and 2 teaspoons rosemary, finely chopped.
4. Let the mayonnaise rest in the refrigerator for an hour before serving to allow the flavors to set.
FOR LAMB BURGERS:
2 pounds ground lamb
1 onion, finely chopped
½ cup fresh mint, chopped
1 tablespoon lemon juice
2 eggs, large, fresh from the hen
½ teaspoon red chilies, crushed
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon cumin, ground
1 teaspoon coriander seed, ground
1 teaspoon sea salt
1 teaspoon pepper, freshly ground
Homemade Mayonnaise with a Twist (as above)
Sliced tomatoes and onions, optional
1. Prepare charcoal or preheat gas grill.
2. In a large bowl, mix all ingredients well.
3. Form 6 burger patties from the mixture.
4. Grill slowly, for approximately 20 minutes. Leave the middle medium rare or to taste.
5. Serve on a good bun, with homemade mayonnaise, a slice of garden fresh tomato and onion.
YIELD: 6 Servings