And scratch it I did today with homemade lamb and beef burgers with a slight Indian twist, courtesy of my weekly Blue Apron delivery.
Vadouvan-Spiced Lamb Burgers
A recipe by Blue Apron
Makes 2 burgers
I'm not afraid to try an unconventional (read: non-classic American) burger. In fact, one of my favorite burger chains in the world is Japan's Mos Burger, not available in the Western hemisphere (although there are stores all throughout Asia, including Taiwan, and some in Australia). I look forward to Red Robin's annual burger contest, the "Best of the Bash"-- not that I'm glamorous or important enough to attend, but the winner of the annual competition is typically featured on the Red Robin menu for the next year. This year's winner was the "Madlove Champ burger," a combination of brisket, chuck, and sirloin, topped with three cheeses, apple-wood maple-glazed bacon, butter lettuce, plum tomatoes, avocado, and candied jalapenos.
Ingredients
8 ounces ground lamb and beef blend
2 hamburger buns
3/4 cup Panko breadcrumbs
1/2 cup low-fat, plain Greek yogurt
1 Romaine heart
1 lemon
1 red onion
1 zucchini
1 bunch mint
3 tablespoons all-purpose flour
1 tablespoon Vadouvan curry powder
1. Prepare the produce. Wash and dry the fresh produce. Using a peeler, remove the lemon rind, avoiding the pitch; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint off the stems; discard the stems. Trim off and discard the root end of the lettuce. Cut the zucchini into 1-inch-thick rounds on an angle. Peel and halve the onion. Thinly slice half of the onion; small dice the other.
2. Bread the zucchini. Place the zucchini in a bowl; season with salt, pepper, and half the Vadouvan curry powder. Toss to coat. Place the flour and breadcrumbs in 2 separate medium bowls. To make the coating mixture, in a third medium bowl, combine 1/3 of the Greek yogurt and 3 tablespoons of water; season with salt and pepper. Working one at a time, completely coat each seasoned zucchini round in the flour (tapping of any excess), then dip in the coating mixture (letting the excess drip off), then coat in the breadcrumbs (pressingly down firmly). Transfer to a sheet pan or plate.
3. Form and cook the burgers. Place the ground lamb and beef blend, lemon zest, diced onion, and remaining Vadouvan curry powder in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, form into two 1/2-inch-thick burgers. In a medium pan (non-stick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the burgers and cook 2 to 4 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a plate; cover with foil and set aside in a warm place. Wipe out the pan.
4. Cook the zucchini. In the pan used to cook the burgers, heat a thin layer of oil on medium-high until hot. Add the breaded zucchini rounds in a single layer. Cook 3 to 4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate; season immediately with salt and pepper. Carefully wipe out the pan.
5. Make the yogurt sauce. In a small bowl, combine the remaining Greek yogurt, half the mint (roughly chopping before adding), and the juice of 2 lemon wedges; season with salt and pepper to taste.
6. Toast the buns and plate your dish. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the buns, cut sides down; toast 1 to 3 minutes, or until lightly browned. Transfer to a clean, dry work surface. Place as much of the lettuce and sliced onion as you'd like (you may have extra) onto the bun bottoms. Top each with a cooked burger, a few spoonfuls of the yogurt sauce, some of the remaining mint, and a bun top. Divide between two plates. Serve with the cooked zucchini rounds and remaining yogurt sauce on the side. Garnish with the remaining lemon wedges.
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