Oh, did I wake up hungry today! And fresh in my mind was a post I had read from Susan of Farmgirl Fare ( which you can read here : http://foodiefarmgirl.blogspot.com/2007/11/book-review-cooking-with-shelburne.html) - describing a lamb burger she had made bursting with parsley, garlic, red pepper, and black pepper. On top she made a relish composed of olives, more parsley, and roasted red peppers.
All ideas of following her recipe flew to the winds - the market had no ground lamb, only a small piece of nearly fatfree lamb I would have to chop in the processor. And I only had a few olives - well, you understand. So wing it I did, and it was incredibly good, even if I didn't follow her recipe!
To make 2 burgers:
3/4 pound ground lamb
1/2 cup finely minced parsley, done in the food processor, along with
2 cloves garlic, and a few kalamata olives
fresh cracked pepper
several dashes of hot sauce or red pepper flakes
salt to taste
1 or 2 large pieces of jarred roasted red peppers
If you're chopping your own piece of lamb, do the garlic and parsley before you do the lamb.
Place parsley and garlic in food processor and pulse. Scrape into a bowl.
Cut lamb into small cubes ( if you don't have already ground) and pulse BRIEFLY until chopped.
Mix the lamb, garlic, parsley, and salt and peppers together. Pour some olive oil in a skillet and place burgers in the skillet, along with the pieces of red pepper.
Cook until done ( I like mine rare), serve burger with sliced red pepper on top.