My favorite food time of the year is Central Market's Hatch Chile Festival. For several weeks in mid-August, they bring in the famous Hatch chiles that grow only in New Mexico. I don't exactly know what makes them taste so good, but they are delicious. I pretty much go on a Hatch binge for 3 weeks. This meal was one of those binges.
I found this recipe in August's Food and Wine magazine. It looked tasty delicious and I knew that I could swap out the originally called for chiles for some Hatch.
Lamb Burger and Green Harissa
modified from Food and Wine
Serve the burgers on some warm naan and top with the Harissa, chopped tomatoes, and some feta cheese.
Lamb Burger and Green Harissa
modified from Food and Wine
Gently combine the ingredients and form into palm sized patties.Lamb Burgers
- 1/2 lb. ground lamb and 1/2 lb. ground beef.
- 1/2 cup cooked rice
- 1 large egg, beaten
- 1/4 cup cilantro
Combine all ingredients in a food processor until blended.Harissa
- 1/4 cup chopped cilantro
- salt and pepper
- 1/2 cup extra virgin olive oil
- 4 hot green chilies (either jalapeños or serranos)
- 2 Hatch chiles (alternatively you could use a more mild chile, like an Anaheim)
- 2 scallions, coarsely chopped
- 1 garlic glove, smashed
Serve the burgers on some warm naan and top with the Harissa, chopped tomatoes, and some feta cheese.
2 comments:
That looks really, REALLY yummy. I saw a lamb recipe in an older issue of Glamour a while back and it looked so good, but I've always been too afraid to try lamb. Does it take like beef? Is it healthier? Either way - it looks delicious!
Lamb is more gamey than beef. It's similar in taste to bison. That said, it's not so different from beef that it'll freak you out. And, it's a lot leaner than beef, so I think that helps on the health factor. If you're a little hesitant about trying it, this recipe would be a great starter because it's half lamb and half beef. And I HIGHLY recommend this, especially if you like spicy foods!
Post a Comment