| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Taste2 |
4 |
Servings |
INGREDIENTS
| 20 |
|
Pearl onions, peeled |
| 1 |
T |
Olive oil |
| 1 |
T |
Brown sugar |
| 1 |
lb |
Ground lamb |
| 2 |
T |
All-purpose flour |
| 1 |
|
Egg, beaten |
| 1/2 |
t |
Freshly-ground nutmeg |
|
|
Salt, to taste |
|
|
Freshly-ground black pepper |
|
|
to taste |
|
|
Focaccia bread, cut 4" to 5" |
|
|
rounds |
| 1 |
c |
Crumbled feta cheese |
| 1 |
T |
Olive oil |
|
|
Fresh mint leaves |
INSTRUCTIONS
Cook onions in simmering, salted water for 5 minutes, then drain. Heat
olive oil in a small saute pan, add onions and sugar, toss to coat.
Cook, tossing occasionally, until onions are tender and golden brown.
In a large bowl mix the ground lamb with the flour, beaten egg, ground
nutmeg and salt and pepper. Separate the mixture into 4 equal patties.
On a hot grill or barbecue grill patties for approximately 5 minutes
on each side (for a medium-rare burger) or until desired degree of
doneness. After cutting the focaccia into rounds, slice each round in
half. Lay the grilled lamburgers on top of focaccia. Crumble the feta
over patties. Top with caramelized onions (cut in half), a drizzle of
olive oil and fresh mint leaves. Replace remaining rounds of focaccia.
This recipe yields 4 lambugers. Recipe Source: TASTE with David
Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast
04-24-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-06-1998 Suggested
Wine: Banrock Station Southeast Australia Shiraz, 1997 Recipe by:
David Rosengarten Converted by MM_Buster v2.0l.
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