September 2016 | chicago foodie girl

9.15.2016

Coffee Rubbed Lamb Burger with Bloody Mary Aioli


After a summer filled with restaurant leftovers, takeout, salads, and microwaveable meals, (we have a tiny apartment with no AC, so the stove sees very little action during the hot weather months), I've been itching to get back into kitchen and actually cook something. Fortuitously, just as the weather took a slight turn toward fall, the fine folks at Superior Farms (aka the nation's largest lamb producer) reached out to see if I would be interested in trying my hand at creating a recipe with their products. That was just the push I needed to dust off the sad stovetop, pull out the neglected chopping board and measuring spoons, and get to cooking!

When I sat down to think about how I wanted to use their products, I realized that most of my experience cooking lamb had been limited to special occasion dishes. Determined to change that, I decided the perfect way to incorporate lamb into my repertoire was with lamb burger... even better, a brunch-themed lamb burger as a nod to my favorite meal of the day. As I discovered during my recipe testing process, lamb burgers are just as simple to cook as any other type of burger, but the meat is definitely more bold and flavorful. Paired with a smoked Gouda and some spicy Bloody Mary aioli, this recipe is sure to convert you to the world of lamb, as it is one baaaaad-ass brunch burger!

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