Receta Violet had a little lamb...
Violet had a little lamb...
I have the flu and haven't cooked for a few days unless you count pressing buttons on the microwave or heating up leftovers. For some reason when I feel like death I crave steak and meat and bloody burgers. Maybe it has something to do with the fact that the body needs protein when it's fighting off a cold. I didn't want to blog about the can of SpaghettiOs and meatballs I ate for lunch today (You heard me right. So a girl craves her childhood food when she's sick too, so don't judge!) so instead I'll give you a nice recipe for my delicious Lamb Burger with spinach, smoked gouda cheese, and poblano pepper aoili. Now, more orange juice and back to bed.
- Violet's Lamb Burger
- 1 lb ground lamb
- 3 scallions, chopped
- 1 clove garlic chopped
- 1 Tbsp bread crumbs
- 1 egg
- 2 tsp fresh chopped oregano
- 2 tsp Pickapeppa Sauce
- a few dashes of hot sauce
- salt and pepper tt
- Combine ingredients thoroughly. Don't over work the meat though. Seperate into four patties. Broil the burgers (about 5 inches from the heat) for about 4 minutes each side or until medium rare. Top with slices of smoked gouda for the last minute. Serve on toasted buns with with spinach, and poblano aioli (recipe follows).
- Roasted Poblano Aioli
- 2 large egg yolks
- 2 tablespoons spicy Dijon mustard
- 1 minced clove garlic
- 2 teaspoons lemon juice
- 6 ounces roasted and peeled poblano peppers
- 1 cup olive oil
- kosher salt and fresh cracked black pepper tt
1. Combine everything but the olive oil in a food processor. Blend until smooth and then drizzle the olive oil into the mixture slowly in a thin stream. Season with salt and pepper and keep cold until serving.