The weather here in Georgia is kind of hit or miss. One day we're in short sleeves, the next day I see snow flurries. Still when the sun is shining, whether it's balmy or chilly, we're prone to breaking out our grill.
Following the success of our mega huge fat burgers from the week before, we decided to make another meal out of grilled, ground meat. This time, lamb burgers fragrant with lots of fresh oregano and fresh thyme -- the few survivors of last years gardening attempt.This simple meal is a good example of the whole being more than the sum of its parts. Each component was quickly put together and infused with layers of flavor. Fresh herbs and thin lemon slices give an aromatic dimension to the burgers.
The cheeses in the Italian Cheese Salad with Tomatoes and Olives can be switched up for whatever you have on hand -- we just happened to have ricotta salata and asiago, both of which have a nice toothiness and saltiness that happen to compliment tomatoes and lamb. The salad serves as both a garnish and a condiment in this dish.
The grilled radicchio, which is notoriously bitter -- is mellowed by what is essentially a drizzling of balsamic vinaigrette sweetened with just a bit of sugar. When the balsamic vinegar and the sugar on the radicchio meet the heat of the grill, they aid in the caramelization of the radicchio as well as provide some more moisture for a steam-grill cooking method. Both the caramelization and the steaming help to mellow out the radicchio which, by the time it hits the plate, practically melts. The simple yet delicious adddition of a fire roasted poblano or ancho pepper acts as a condiment and gives the dish a little bite, much like the lemon slices on the grilled lamb burgers.
Although the ingredients are pretty common, when pulled together, these lamb burgers accented with grilled radicchio and a salad of cheese, tomato and olives were a delicious nod to the flavors of the Mediterranean, but with some home spun simplicity. On the plate it took on the look of an open faced gyro, and definitely made for some knife and fork eating. MMMMMMM!
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LAMB BURGERS
2 lbs. ground lamb
2-3 scallions, sliced (greens and whites)
3 Tbsp fresh oregano leaves
2 Tbsp fresh thyme leaves
3 Tbsp Worcestershire sauce
1 Tbsp onion powder
1 Tbsp garlic powder
salt and black pepper
1 lemon, thinly sliced
Combine all ingredients except lemon, and form into patties about ½ inch thick and 3-4 inches wide. Makes about 8 patties. Top each patty with a lemon slice. Grill over medium-hot coals until desired doneness (medium rare to medium well), turning once.
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TO ASSEMBLE
Top each cooked burger with Italian cheese salad and serve with wedges of grilled radicchio and sliced grilled poblano pepper.
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