It’s been a while since I blogged about food.

Most of my social media postings in the past month have been about the scumbag Republicans, babies being murdered in schools, that fuckwad who used to be president (small “p” intentional), and other uplifting topics.

And then there’s the fact that I really haven’t been cooking overly-blog-worthy dishes. We’re eating well, but more of been there, done that, why write about it, again…?

Tonight, though, I finally made something I planned last week – and finally did!

I subscribe to quite a few cooking magazines. They’re fun to get ideas, see what’s going on in the culinary world, and mock pretentious cooks.

One magazine I recently started is All Recipes. It’s an interesting magazine, reminiscent of Mother’s Guild or other community cookbooks of my youth. There are probably more Miracle Whip-type recipes that I would never make, but it does have some fun, basic, good food ideas. There’s definitely nothing wrong with good, basic cooking.

One fun food idea was a Lamb Burger.

Now… if you just reasonably know me, you know that recipes are a concept, an idea… a reason to get the creative juices flowing. They’re not something chiseled in stone. For instance, this recipe was written as a burger on a bun with arugula and garlic aioli.  My thought was atop spinach, allowing the burger to slightly wilt the greens. I had some pomegranate ariels in the ‘fridge, so those were added, as well.


Stuffed Lamb Burgers

adapted from All Recipes

  • 1 lb ground lamb
  • 4 tsp minced garlic
  • 1 tbsp finely chopped fresh mint
  • salt, to taste
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 4 oz feta
  • pickled red onions and jalapeños
  • Spinach
  • Tomatoes
  • Pomegranate seeds

Stir together ground lamb, garlic, mint, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.

Shape lamb mixture into four 3-inch patties. Slice feta into 4 equal pieces. Place one cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.

Preheat grill to high heat. Oil grate.

Grill patties 4 to 5 minutes per side.

Serve burgers on a bed of spinach with tomatoes and pickled red onions, pomegranate seeds, and dressing of choice.

They really came out good. I can see us making them again!