For your consideration, tonight’s dinner. In this case, the silence of the lambs signals one incredibly tasty burger. Two lamb sirloins, coarsely chopped in the Cuisinart, then drizzled with a little olive oil to make up for the near-total lack of fat in the meat, and seasoned with smoked dried garlic,  Greek oregano, cumin, salt and pepper. Handled as little as possible, just enough to shape a large ball before tossing it into the Patty Stacker for final squishing.

On the bottom of the Jewish onion roll, some blanched rapini and a few snips of very hot Thai chilis. Topping the burger: A slab of Limburger cheese that could melt the socks off a basketball team, and a thick slice of olive-oiled red onion grilled in the BBQ till slightly charred.

If Dr. Lecter had had access to this burger, he might never had had a craving for liver with some fava beans and a little Chianti. Oh, Clarise!

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