On the Lamb

I’m sure you’re all just as ready as I am for me to be settled in San Francisco, right? It seems to be a hot topic in my life these days, and the move essentially dominates every conversation I have lately. I guess I can understand that; in fact, in some ways I feel like all I’ve done is think about and prepare for the big move.

And now, step 2 of that big move is here: we close on our house and move the F out of it.

I mean that in the kindest way ever, really I do. This condo means a lot to us and I’m sure when tomorrow comes and all its’ contents are packed into boxes, I’m going to burst into tears, which is sorta common lately. Again, in a good way. I like to think that crying means we’ve really, and I mean really, lived here. Made friends here, made a life here, really lived here. But selling a home is hard and stressful, I tell ya, and I will be glad when Step 2 has come and gone.

Which brings me to this next minor detail. I will be a little homeless this month. And I do mean a little, because I have some really great friends who have offered to let me shack up with them, so while I won’t be in my home, I’ll be in theirs. I’ll also be heading to another one of those conferences that I love so much, and even making an unplanned trip to California in an effort to start this job-hunting quest that is entirely inevitable.

As if I need to say so, I’ll be busy, and I might, might, be MIA around here. You’ll understand, won’t you?

For now though, there is this simply divine lamb burger we have to talk about before I head back out into condo-packing-and-cleaning land. I made this a long time ago, well a couple of months ago, and it is certainly one of my very favorite home-cooked burgers. Do you ever look at a recipe and say to yourself, “man, there is no way whatsoever that this dish can be anything less than super”? That’s what I said with this recipe, and it’s true. A really pungent French-Indian spice/onion mixture, called vadouvan, is made and mixed into the lamb, creating an über flavorful burger that just gets better when topped with a yogurt-mint sauce. I couldn’t stop thinking about this burger while eating another burger leftover for lunch today, and took that as a hint to take a break to tell you about it.

But, alas, that break’s over, and there is trash to take out and clothes to pack. Aren’t you jealous?!

Oh! I should also say this, in an effort to appease you: I’ve updated the recipes (during another, er, break) so if you start to miss me, should I happen to disappear for a bit, there’s always a ton of recipes to fall back on..

Indian-Spiced Lamb Burgers with Yogurt-Mint Sauce
adapted from Cooking Light, July 2010; makes 4 burgers

time commitment: 1 hour or less, all active

printable version

ingredients
1  T  olive oil
3/4  c  finely chopped onion
1/4  c  finely chopped shallots
2  T  minced garlic, divided
3/4  t  ground cumin
3/4  t  ground coriander
1/4  t  ground cardamom
1/4  t  ground mustard
1/4  t  ground turmeric
1/8  t  ground red pepper
Dash of grated whole nutmeg
1  lb  ground lamb
2  T  finely chopped fresh mint, divided
3/4  t  kosher salt, divided
1  red bell pepper
1/2  c  2% low-fat Greek-style plain yogurt
1  T  fresh lemon juice
1/4  t  freshly ground black pepper, divided
Cooking spray
4  (1 1/2-ounce) hamburger buns
1 c thinly shredded red cabbage

instructions
Heat oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.

Meanwhile, turn burner on high and place bell pepper directly onto flame. Turn with tongs until pepper is charred all over. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel, remove core and seeds, and cut into 4 pieces.

Combine lamb, onion mixture, 1 T mint, and 1/4 t salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

Preheat grill to medium-high heat. Meanwhile, combine remaining 1 1/2 t garlic, remaining 1 T mint, yogurt, juice, 1/4 t salt, and 1/8 t black pepper in a medium bowl. Set aside.

Sprinkle patties evenly with remaining salt/pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/4 of cabbage, 1 piece of bell pepper, and top half of bun.