| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Taste2 |
4 |
servings |
INGREDIENTS
| 20 |
|
Pearl onions; peeled |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Brown sugar |
| 1 |
lb |
Ground lamb |
| 2 |
tb |
All-purpose flour |
| 1 |
|
Egg; beaten |
| 1/2 |
ts |
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 |
tb |
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
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