I have a confession: I don't have a picture of burgers to go with this post. There's a simple reason for that--they're so delicious that I can't be bothered to stop and take a shot before they get eaten up. But they look even better than they taste, so just take my word for it and make them, ASAP. The fresh herbs perfectly punctuate the richness of the pastured lamb, making this a satisfying meal that doesn't feel too heavy. Serve with a big salad or grilled seasonal vegetables.
Greek Lamb Burgers
In a large bowl, mix together all the burger ingredients using clean hands until just combined. Don't over mix as this will result in a tough burger.
Divide the mixture into four equal pieces and gently shape into patties. Cook over medium heat on a grill or in a pan.
Last week I came home from the market with beautiful spring onions and golden-yolked eggs. I decided to highlight both in a delicious soba noodle meal. These noodles are served cold, and the runny yolk of the egg blends with the light, nutty dressing to make a wonderful sauce.
Soba Noodles with Scallions and Fried Eggs
Meanwhile, toast the sesame seeds in a dry skillet until golden brown, being careful not to burn them.
In a large bowl, whisk together the soy sauce, vinegar, honey and sesame oil. Toss the cooled noodles in this dressing, then add the sesame seeds and scallions and toss again. Allow to sit for 30 minutes at room temperature or for 4 hours in the fridge before serving.
To serve, fry four eggs sunny side up and serve each on a bed of cold noodles.
Makes 4 servings.
While we're on the subject of pickling, I thought I'd share a recipe for taco pickles with you, as well as a few suggested servings to showcase the bounty available at the spring markets.
Suggested Taco Fillings
We've been really lucky to have super-fresh trout at the market recently. While there are many wonderful ways of cooking this mild fish, here's one that's nice as the warmer weather approaches: smoked or gently baked trout, flaked and turned into a chilled spread that's great as an alternative to tuna salad or spread on whole grain toast or English muffins for a light meal. Mixed with mayonnaise made with farm eggs and iron-rich parsley, it's good for you as well as delicious.
Flake the fish off the skin into a bowl using a fork. Add the remaining ingredients and stir gently to combine.
Farm Egg Mayonnaise
adapted from Mark Bittman's recipe
After you have added all of the olive oil, you may begin adding the remaining oil in a slow stream, continuing to whisk vigorously. Stop adding the oil if the mixture begins to separate and only begin adding when the emulsion is homogeneous once more. When all the oil has been added, sprinkle in the salt and pepper and lemon juice and whisk to combine.
Yields about 1.25 c.
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