Has the weather warmed up where you are? Practically overnight we went from dreary, wintery days to temperatures in the mid-eighties – great for planting our tomatoes and peppers this weekend. It’s suddenly al fresco dining season around here, and we’re planning to soak it up while it lasts, or rather before the cloying Summer heat and humidity set in.
Over the weekend, the Honey and I went to our downtown farmer’s market for the first time since it opened for the season, and picked up some great, local produce and meat for the week. We took home this ground lamb, which made its way onto a big brioche bun topped with fresh avocado, creamy goat cheese and greens, making for a healthy, tasty burger that we think tastes best served outside in the Spring sunshine.
- 1 lb ground lamb
- 4 brioche or whole-wheat buns
- 4 tbsp goat cheese, crumbled
- 1 avocado, pitted and sliced
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp kosher salt
- 1/2 tsp freshly-ground black pepper
- Optional Toppings: lettuce, fresh sprouts, slices of red onion, cucumber slices
- In a large bowl, use your hands to mix together the lamb with the spices until evenly combined. Form into four patties, about 3/4-inch thick. In a grill pan or over an open barbecue grill, cook over medium-high heat until cooked through, about 4 minutes per side.
- Meanwhile, lightly toast the buns. When the burgers are cooked, top with the goat cheese and avocado and any other desired toppings, and serve immediately.