Subj : St. Otto 05
To   : All
From : Dave Drum
Date : Thu Jul 01 2021 06:32:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Otto's Grilled Lamb Burger
 Categories: Lamb/mutton, Breads, Vegetables, Herbs, Cheese
      Yield: 4 Servings
 
     18 oz Lamb mince
      4    Brioche burger buns
      2    Egg yolks
      1 bn Parsley
      7 oz Feta cheese
  3 1/2 oz Sundried tomatoes
      4 cl Garlic
      5 oz Rocket
           Sesame seeds
           Sweet paprika spice
           Salt
 
  Wash the rocket, peel and chop the garlic and cut the
  feta into small cubes. Pick the leaves off the parsley
  and divide eggs. Put egg yolk into a big bowl together
  with the lamb mince. Add garlic, feta, parsley, paprika
  spice, sesame, salt and pepper and mix well.
  
  Shape four lamb patties out of the lamb mince mixture.
  They are easily shaped if you wet your hands in cold
  water. In case the lamb patties start to fall apart, you
  can add another egg yolk.
  
  LIGHT UP THE OTTO GRILL: Heat your grill on 1500ºF/815ºC
  for three minutes. Cut the brioche burger buns in halves,
  if they are not pre-cut and drizzle olive oil on the
  insides. Set the temperature as low as possible and place
  the brioche burger buns on the grid at Meat-o-Meter 5.
  The bread gets super crispy within 20 seconds. So make
  sure to keep an eye on them!
  
  Now it’s the lamb patties’ turn! Set the Meat-O-Meter on
  level 3 and set the burner to middle heat. Let the lamb
  patties get evenly brown and lower the temperature as
  needed, since the sesame seeds burn easily. After about
  one to two minutes you can turn the lamb patties and
  also grill the other side. After that, the patty is
  still lightly pink on the inside and this is exactly how
  you’re grilled lamb burger is supposed to be!
  
  Rub a garlic clove on the toasted brioche burger buns -
  this complements the olive oil. Then, make a bed of
  rocket leaves and some dried tomatoes on the lower bun
  half. Next comes the heart of your grilled lamb burger:
  the lamb patties. Cover it with dried tomatoes and feta
  before closing the burger with the top half of the
  brioche bun. Stabilize the grilled lamb burger with a
  wooden skewer and crown it with a small Italian flag of
  white feta, green rocket and a red dried tomato!
  
  RECIPE FROM: https://www.ottogrills.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My soup has random bits in it; the first sip is always an adventure.
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