Grilled Lamb Burgers
Put the Fog City Diner on your “must see” list the next time you’re in San Francisco. This former club car is now a dining landmark, not only for its unusual architecture but also for its retro yet modern menu.
Diner classics such as burgers and meat loaf are served up alongside moo shu burritos and oysters on the half shell.
Chef Trevor White invented this burger in Hawaii when he had more lamb than he knew what to do with. “We’d get entire lambs delivered to the restaurant, and I’d have to think of ways to use it all,” he says.
As they say, necessity is the mother of invention, and we think this is a damn good one.
Ingredients
MAKES 4 BURGERS
- pounds boneless lamb (shoulder or leg), ground twice
- ½cup dried mushrooms, soaked in hot water to cover until soft, then drained, or 1 cup finely chopped fresh white mushrooms
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh rosemary leaves
- 1 tablespoon salt
- 1 tablespoon coarsely ground black pepper
- 8 ounces fontina cheese, cut into 4 slices
Instructions
- In a large mixing bowl, mix together the lamb, mushrooms, garlic, rosemary, salt, and pepper.
- Form into 4 patties, each about 1½ inches thick.
- Lightly oil the grill or a skillet over medium-high heat and cook the burgers to the desired degree of doneness, 5 to 7 minutes per side for medium.
- After flipping the burgers the first time, place a slice of cheese on top of each to melt while they finish cooking.