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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Regarding meat grinding why not get the grinder attachment to your Kitchen Aid? It has to be better than processing it through the Cuisinart .
Frankly, the Cuisinart works great and is much faster, plus easier cleanup. But for the $50 that it costs I may get a KA meat grinder attachment for fun.
It doesnt count as “easier cleanup” if someone else does it for you.
Like you would know!