Recipe: lamb burgers
It’s that time of year when the weather becomes volatile with raging windstorms, except it has been pretty calm as autumn goes for the past few weeks. That’s why Colorado’s fiery gold aspen leaves remained on the trees for so long. It was really pleasant (because windstorms around here can be so unpleasant). It’s taken me several days, but I’ve finally culled and processed my photos from the fall shoot. It was a long trip for me, even with Jeremy’s weekend visit. Clothes started to smell bad and then they smelled worse. There was mud and dirt everywhere (kinda like when you get peanut butter on your sleeve without knowing it and then suddenly there is peanut butter all over the place). I talked to myself a lot.
self-portrait, because it’s just me, the trees, and the camera
I met some great people toward the end of my trip though – other Colorado (and out-of-state) photogs chasing the fall colors, sharing stories, talking gear, making plans. I appreciate how lucky I am to live in a place with access to so much wilderness and beauty and I feel like these guys get that too. Once home, I forced myself to slog through the images, because if I don’t then it just spirals out of control. So here’s what the rest of the trip was like.
You can find more photos on the photo blog: Crested Butte Sampler, southwest Colorado, more Crested Butte, and the San Juans. This mellow weather couldn’t hold out forever though, and our winds kicked up something fierce earlier this week sending showers of yellow aspen leaves flying sideways. The winds always rage ahead of a front – and this one is going to bring snow! Ah, but autumn also means the elk are in rut and Rocky Mountain National Park is a great place to view them. So my shooting partner, Jason, and I grabbed some big glass from Pro Photo Rental to see what was what yesterday morning.
You can see the rest of the set on the photo blog.
It’s good to be back in my kitchen and cooking, even if it’s only for a couple of weeks. I easily tire of road food and it’s not uncommon for me to start obsessing about recipes while I’m driving or hiking or standing around waiting for sunrise or sunset or clouds to move in or move out. For the last 300 miles, these juicy lamb burgers at The Kitchen kept dancing about in my noggin. So it was the first thing I made when I got home.
simple: roasted red peppers, ground lamb, fresh rosemary
chop it up, and don’t forget the salt and pepper
I was never a huge fan of lamb until moving to Colorado. Colorado has excellent lamb and The Kitchen serves up the best lamb burgers anywhere. That’s what got me hooked… lunch at The Kitchen with some friends. I ordered the lamb burger and it arrived tender and juicy. Also? I always get a side of garlic fries, because that is possibly the best combination ever. EVER.
Luckily for me, I didn’t have to search far to find a way to replicate the lamb burger because the recipe was printed in an old issue of Sunset magazine, courtesy of Hugo Matheson – the chef at The Kitchen. All you need is lamb, roasted peppers, rosemary, salt, and pepper. So easy. Oh, and you need to have a little patience because the burger patties rest in the refrigerator for 2 hours. But once the 2 hours are up, you are six minutes away from a great meal.
mmm, some tomato jam
The recipe suggests 6 minutes (3 minutes a side) for medium-rare burgers, which is what we did. I also topped mine with a little of that lovely tomato jam in place of ketchup. Excellent burger! It is super juicy and the flavors are nice and fresh thanks to the rosemary and the roasted pepper (yes to the roasted pepper). If you’re looking to change up your burger routine, I think a lamb burger might be right up your alley.
ideal for après ski!
from Sunset March 2008 (courtesy of Hugo Matheson of The Kitchen, Boulder)
1 lb. ground lamb
2/3 tbsp fresh rosemary, chopped
1/4 cup roasted piquillo or roasted red bell peppers, chopped fine
1/2 tsp salt
black pepper, ground to taste
Place the lamb, rosemary, peppers, salt, and black pepper in a medium bowl and mix together. Form four burgers. Place the patties on a plate, cover, and refrigerate for 2 hours. Lightly oil your grill grate. Grill the burgers on high heat to desired doneness. Use 6 minutes (3 minutes each side) as a benchmark for medium-rare. Serve the burgers on hamburger buns with tomato jam or anything you like on a burger. Makes 4 burgers.