Bunless Lamb & Quinoa Burger with Herb Mayo & Homemade Ketchup

How to make a bunless lamb burger

I was kind of stumped for a sec at the store the other day because after days and days of eating some of the freshest fish imaginable – I had no idea what to stock my ‘fridge with.

I walked around the store, just sort of examining things for a while, mentally debating…

Do I want more fish? Well, let’s see….what else is a clean alternative?

Ummm….

Quinoa? Yep, good.

Fresh Herbs? Mmm hmm, also good..

Chicken? Meh…maybe…maybe

Lamb? No. 

Come on…when was the last time we had Lamb?  Noooope. We’re looking for lean. Clean. Move along.

I mean, it’s not beef… What??? What the hell kind of argument is that??

I’m getting Lamb. No, come on… don’t

And we’re having burgers.

…. ok

 

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Bunless Lamb & Quinoa Burger with Herb Mayo & Homemade Ketchup

What I Used:

Burger: Fresh Ground Lamb [1lb]. 1/2 Dry Quinoa. An Egg. 1 Small Onion. 2 cups sliced Portabella Mushrooms. Butter. 1/2 cup Mayo.  A handful Assorted Tomatoes. Fresh Herbs [Chives, Mint & Basil]. Fresh Lemon. Salt. Pepper. Cayenne Pepper. Olive Oil. Cardamon.

Ketchup: 1 can Tomato Paste. Worcestershire Sauce. Apple Cider Vinegar. Sugar. Olive Oil. Salt. Pepper.

 

What I Did:

Burger

Start with the Quinoa. Put 1/2 cup Quinoa and 1 cup water in a small pot and bring to a boil. Then let it simmer covered and untouched until all the water is absorbed. 15 mins.

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Just go ahead and set your timer and when it dings, set the Quinoa aside.

But while the Quinoa is cooking, make the accompaniments…

The Caramelized Onions…

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Cut the Onion into thin slices and heat 2 tbsp Olive Oil & 2 tbsp Butter in a large saute pan. When the Oil is hot, add the Onions and salt & pepper and let cook until the onions start to brown.

Then turn the heat down to low and let it cook, stirring occasionally until well caramelized.

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Set aside somewhere warm.

The Mushrooms…

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Slice 2 cups Mushroom and saute on med heat in 2 tbsp Olive Oil. Add 1 tbsp minced Garlic and let cook, stirring occasionally until mushrooms and dark brown.

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Set aside somewhere warm.

The Tomatoes…

Slice 1/2 cup – 1 cup Tomatoes and drizzle with Olive Oil, a sprinkling of Salt & 2 tbsp diced Mint

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Set aside in the ‘fridge.

The Herb Mayo…

Combine 1/2 cup Mayo with 1 tbsp Fresh Chives, 1 tbsp diced Basil & 1 tsp Lemon Juice. Mix well and set aside.

How to make Herb Mayo

The Quinoa should be done by now…

Let it cool some… then in a large bowl, mix it in with the ground Lamb, Egg, 1 tbsp Cayenne Pepper. 1 tsp Cardamon, 1 tbsp Minced Garlic, Salt & Pepper.

How to make a lamb burger

Mix it aaallll in!

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Then form the mixture into balls and flatten down into thick patties.

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Heat a large skillet over high heat for about 1 min, then add 2 tbsp Olive oil. When the oil is hot, add the patties and let cook until the side down, is nicely brown. About 3 mins.

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Flip them over and brown the other side.

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Cover and let it finish cooking on low heat for 12-15 mins. Then with the cover still on, set aside.

Ketchup

Heat 2 tbsp Olive Oil in a small pan. Turn the heat down to med-low and add the Tomato Paste, 2 tbsp Apple Cider Vinegar, 2 tbsp Worcestershire Sauce, 1 tbsp Mustard Powder, 2 tbsp Sugar, Salt & Pepper.

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Stir it in and let it cook, stirring frequently, for 10 mins before turning off the flame.

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Grab some plates…

 How to make a Deconstructed Lamb & Quinoa BurgerIMG_20140329_152420_1 IMG_20140329_152548_1 IMG_20140329_152627_1 IMG_20140329_152822_1_1 IMG_20140329_152743_1Bunless Lamb & Quinoa Burger with Herb Mayo & Homemade Ketchup

Feel free to add other condiments! I snuck in that Trader Joes Hot & Sweet Mustard 🙂

And of course, if you still want bread, go ahead and toast a couple buns 🙂

Share if you care!

 

#TheBellyAlwaysOutweighsTheBrain

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