The Lamburghini

The Lamburghini

 

Author: Corinna Horton, Aylmer, Québec

The $500 winner for Taste of Home Canada’s Burger-Off contest!
Corinna has made the Lamburghini with beef, but prefers lamb’s “daintiness.” Either way, mint is the key ingredient. “When you try it, you don’t know what it is,” she says, but, “it’s one of those additions to a savoury dish that’s a defining flavour.”

Ingredients

• 1 lb (500 g) ground lamb
• 2 tsp (10 ml) dried mint
• 1 tsp (5 ml) 
dried oregano
• ½ tsp (2 ml) 
ground black pepper
• ½ large onion, minced
• 1 large clove garlic, minced
• 1 egg
• ½ cup (125 ml) frozen spinach, thawed, squeezed dry, drained and chopped
• ½ cup breadcrumbs
• ½ cup (125 ml) feta cheese crumbled
• 2 Tbsp (30 ml) olive oil, for cooking
• 2 red peppers, cut flat into four pieces
• ½ cup (125 ml) tzatziki
• 1 cup (250 ml) fresh spinach leaves
• Sourdough rolls

Instructions

1. In a large bowl, mix ground lamb and season meat with mint, oregano and pepper; mix lightly.
2. Add onion and garlic and stir.
3. Add egg, spinach, breadcrumbs and feta.
4. Mix well and form into patties. Chill 10 minutes or more.
5. Brush patties with olive oil, place on medium-high grill.
6. Sear for 3 minutes on each side, then lower heat to medium and cook for 9 minutes on each side.
7. Meanwhile, grill peppers, brushed with oil until just cooked. Brush inside of buns with oil, and toast.
   To assemble: Put a layer of tzatziki on the bun, then the patty, grilled pepper, more tzatziki and fresh spinach.