|Birthday Cake with Blackberry Mascarpone Filling (recipe to come)|
I just had my 65th birthday yesterday, though we celebrated with our guests last weekend. Yesterday was totally normal day with work to be done, though my friend Deb took me out to lunch, which was excellent.
|My Calamata Tapenade|
The recipe called also for making a tapenade to go on the burgers and while I like tapenade (or what passes for tapenade in jars in the grocery), I had never made it myself. My husband wouldn't eat it anyway, so if it is just the two of us, I wouldn't bother. But in talking to friend Rich, along with Ken and Julia - they all love tapenade, or at least olives, so that was the one totally new and different thing I did this time. Julia made a run to the nearby grocery and brought back some marinated Calamata olives. If I made this tapenade again (and I most certainly will!), I would look for these same olives, because the flavor was so excellent. I had only 4 remaining ("orphan") Kalamata Olives in a jar in the fridge, so I added these to the ones Julia brought home in making the tapenade.
|My son, Kenneth|
We came to the table to eat and such was the excitement that I absolutely and completely forgot to take photos of these amazing burgers. Good grief! All I got was one photo of the two remaining burgers on the serving plate and the dregs of the remaining tapenade. Not the best or prettiest photos, for sure, though one can certainly see the perfection of the grilled burgers. While great photos are sadly lacking here, I pray that anyone who loves lamb might try these recipes out, because oh, MAN are they ever just to-die-for-good!
|Perfectly Grilled Lamb Burgers|
Lamb Burgers with Grilled Feta and Tapenademakes 6 large burgers
2 1/4 - 2 1/2 pounds ground lamb
6 cloves garlic, finely minced, or through a garlic press
2 tablespoons fresh oregano leaves, minced
3 tablespoons fresh mint leaves, minced
1/4 teaspoon cinnamon
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Garrigue Seasoning, optional
8 ounces Feta Cheese, cut into approximately 6 slices
Mix all the burger ingredients well and form patties of approximately 1/4 pound apiece. Grill the burgers to desired doneness. Use a grill pan for the Feta, to soften. Feta does not really melt, but will warm nicely. Set one slice of Feta atop each burger. Serve with Tapenade on buns. A heftier, larger type of bun is needed for these large burgers than the cheaper types of bun available!
|Olives I used for Tapenade|
enough for 6 burgers
7 - 8 ounces pitted Calamata/Kalamata olives, drained
2 tablespoons fresh parsley, finely minced
2 large cloves garlic, chopped
1/4 cup olive oil (more, or less, as desired)
Place the olives, parsley and garlic in a food processor to finely chop. With processor running, add in olive oil until the mixture is at the consistency you prefer.
Serve the tapenade on the side, to spread onto the buns when serving.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest.