The trick is to smoke the meat and not make the meat smoke
HAZELNUT CRUSTED LAMB BURGER
Date: June 22, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Hazelnut Crusted Lamb Burgers
Hazelnuts before & after grinding
Lamb, 6 fresh herbs, wine, 2 types of bread crumbs
The patties ready to be mixed
The finished meat to form into six 1/3 lb. patties
Plain bread crumbs & hazelnut make up the crust
The patties are rolled in bread crumb hazelnut mix
The burgers are ready to go. The toppings are ready too
The 1/3 lb. patties cooked for 4 1/2 minutes for medium rare
Goat cheese is added with 2 minutes to go
The buns get dijon mustard, spinach leaves & tomato
The burgers are ready to eat
The smell was incredible & the taste was interesting
The burgers were moist, tender & had subtle flavors
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I am now up to burger number 10 from Build a Better Burger. This one had the most ingredients of any of them. The lamb was mixed with bread crumbs, wine, garlic, onions, basil, parsley, rosemary, thyme, salt & pepper. The finished patties are coated with a mix of ground hazelnut and Italian bread crumbs. The toasted bun get finished with Dijon mustard, spinach leaves, and tomato slices. The result was a moist, tender and subtly flavorful burger that is not your average burger.