Recipe: Mari’s Little Lamburger

Lamburger done

Lamburger, done

Adapted from the somewhat mysterious Conspirator’s Cookbook, this provides a very juicy patty you can enjoy on a bun or on its own. Serves 4.

1 lb ground lamb*
¼ c chopped parsley (or chopped mint, or a combination)
1 medium onion, finely chopped
2 T milk
2 T tomato juice**
1 large egg
1 t salt
¼ t pepper
White flour, for dredging
Butter, for frying

Method: beat egg in a mixing bowl, then add other ingredients except flour. Mix well and refrigerate for 2 hours. Shape into 4 mini-meat loaves or patties. The meat will be gloppy; it helps to wet your hands between patties. Dredge lightly in flour on all sides then sauté in butter over medium heat, turning once, for about 5 minutes or until medium rare.

  • I find that most packaged ground lamb is way too fatty so I grind my own from shoulder or leg or “lamb stew meat”
    ** If you don’t have tomato sauce on hand, you can use a little of the liquid in a can of tomatoes. Or, for a tarter taste, substitute lemon juice.
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2 Responses to Recipe: Mari’s Little Lamburger

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