Sunday, September 14, 2014

Phenomenal Lamb, Bacon, Sirloin Burgers

As the pavement bubbled and we slowly melted under the 102 degree sun, we spent most of yesterday packing and moving boxes to help Mandy's parents start moving.  It was so hot that the orange Gatorade I was drinking evaporated as soon as I removed the cap... No, not really, but you get the point.... It's damn hot!!!

When we finished Mandy said we deserved a treat for working through the heat, and I agreed, but had no idea that I would be concocting these phenomenal burgers.  I haven't used my grinder since we moved, so I have been itching to pull it out and shove some meat through it. I also hate buying ground "meat" at the store just because you never know what is in it, so I decided to pick up a few cuts of meat to make some super burgers.


Mandy said she wanted my lamb and beef hamburgers with maybe some bacon on top, so I decided to take it to the next level. Mix all three in equal parts and grind it together to make an amazing burger.  I bought 1.5lbs of bone in lamb shoulder neck meat (about a pound after cutting it off the bones), a pound of sirloin steaks, and a pound of bacon (thick cut) and cubed them up to make them easier to grind.











Prior to grinding I always season the meat and stick it in the freezer for 20 minutes to cool it down and make it easier to grind.  I also stick the grinder parts in the freezer for a couple of hours so it stays cold while grinding. Once the meat was ready, I ground it using a course plate and separated out  about a pound to make a couple of burgers.


Now comes the magic....  I pressed out half of the meat into two patties with a divot in the middle, and added smoked Gouda to the middle of the meat.  I then pressed on the other two patties as a lid for my burgers.  Without overworking them I ensured the cheese was sealed in tight, and would not escape while on the grill.


I grilled the burgers on high heat for 4 minutes on each side, and then reduced the heat and cooked them for about 16 minutes.  Since there is bacon in the mix, it has to be cooked through, unlike my usual medium rare. That said, there is no lack of fatty goodness to keep these bad boys moist on the grill.

Once they were ready, and the buns were toasted, I built the burgers by adding goat cheese, lettuce, and tomatoes to the towering mass of meat and cheese.


All I can say is WOW! These are some amazing burgers, unlike any combination of flavors I have ever put together,  Rich, creamy, savory, meaty, beefy, bacony awesomeness paired with sweet potato fries and a New English Brewing Brewer's Special Brown Ale!  I'm just glad I made enough to freeze for another night...