RSS Feed

Lamb Burgers with Capicola and Cucumber-Goat Cheese Spread

August 26, 2012 by Bake Up, Little Suzy

I think I may be in danger.

For the past four days, I’ve been shooting my mouth off about how much I despise the Minnesota State Fair, and I fear the devoted fair-goers may turn up at my door with pronto pup-topped pitchforks and propane torches.

But I just can’t seem to help myself. Sweet cracker sandwiches, how I hate the fair. I hate the hokey state fair news coverage, and the ubiquitous on-a-stick jokes, and the questionable odors perfuming the air near the farm building, and the huge lines for rickety rides, and most of all, the mobs of people who invade my neighborhood for 10 days each August, taking every last parking space, along with the very last deep fried morsel of my patience and good will.

I’ve become the summertime Grinch.

While my fellow Minnesotans are enjoying the Great Minnesota Sweat Together, I grumpily hibernate in my apartment, leaving only to fight my way to work and back through streets filled with meandering jaywalkers, pushing strollers and dragging over-sized stuffed animals.

And forget about having company! I wouldn’t dream of asking my guests to brave the crowds and fight for parking during the fair. So it’s a good thing I hosted my summer picnic, starring Greek-inspired lamb burgers well before the vendor trucks and fair-goers descended upon my street.

The burgers were encrusted in garlic, oregano, kosher salt and red pepper flakes before I seared them to a juicy medium rare. Then I topped the burgers with spicy capicola and nestled them in chewy, soft ciabatta rolls dressed in a tzatziki-inspired goat cheese and cucumber spread.

I’m fairly certain my heart grew three sizes that day.

Continue reading for the Lamb Burgers with Capicola and Cucumber-Goat Cheese Spread recipe

5.0 from 1 reviews

Lamb Burgers with Capicola and Cucumber-Goat Cheese Spread
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Servings: 4
 
The burgers are encrusted in garlic, oregano, kosher salt and red pepper flakes before seared to a juicy medium rare. Then topped with spicy capicola and nestled in chewy, soft ciabatta rolls dressed in a tzatziki-inspired goat cheese and cucumber spread.
Ingredients
Cucumber Goat Cheese Spread
  • ½ cup grated cucumber
  • 2 ounces goat cheese, room temperature
  • 1 tablespoon non-fat plain Greek yogurt
  • ½ teaspoon fresh dill
  • 1 tablespoon chopped green onion
Lamb Burgers
  • ½ teaspoon garlic powder
  • ¼ teaspoon powdered oregano
  • 1 teaspoon kosher salt
  • ⅛ teaspoon crushed red pepper flakes
  • 1 pound ground lamb
  • Olive oil
  • 4 ciabatta rolls, split and toasted
  • 8 thin slices capicola
Instructions
Cucumber Goat Cheese Spread
  1. Gently squeeze the excess water from the grated cucumber.
  2. In a small bowl, stir together the cucumber, goat cheese, yogurt, dill, and onion.
  3. Cover tightly and chill. Let spread soften and stir before serving.
Lamb Burgers
  1. Combine the garlic powder, oregano, salt, and red pepper flakes.
  2. Form the ground lamb into four patties, gently pressing a shallow dimple in the center of each. Sprinkle the patties liberally with the garlic mixture.
  3. Heat olive oil over medium-high heat in a large skillet or on a griddle. Cook each side 4-5 minutes or until cooked to desired doneness (145 degrees internal temp for medium rare). Remove to a paper towel to rest.
  4. To assemble the burgers, spread the cucumber sauce on the top halves of the toasted ciabatta rolls. Lay the lamb burgers on the bottom halves and top them with the capicola and the sauced ciabatta roll tops.

 

Linked to: I Should Be Mopping the Floor, Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, A Southern Fairytale, Flour Me with Love, Things that make you say Mmm, Sweetology, Chef in Training, Nap Time Creations, 2 Maids a Milking, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Made Famous By, This Chick Cooks, Creations by Kara, Junk in Their Trunk, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Hear the Bells, , Food Trip Friday, It’s a Keeper, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, The Sweet Details, Be Different, Act Normal, My Favorite Finds, Something Swanky, Addicted to Recipes

6 Comments »

  1. Erika says:

    While I don’t share your hatred, I’m not that into the Fair, either. I go about every three years. I hate all the On a Stick jokes and intense love for something that is modestly entertaining.

    • Bake Up, Little Suzy says:

      I bet if you lived in my neighborhood, you’d hate the fair with the same fiery passion that I do. Now get offa my lawn!

  2. I don’t think you’re a summertime grinch :) . I’m not a fair fan either. These look great, though. Thanks for sharing at Must Try Monday.

  3. Can’t agree with you about the fair, but I do have to say that our small town fair is also a little different from what you’re describing. Here it is still largely about the business of agriculture and provides an opportunity for farmers and other members of our community to get to know each other. Each to their own though. :)

    I’ve linked my blackberry chocolate upside down cake this week. It’s a big hit at our house. I ended up making it twice in the space of a single week. I hope you enjoy it too.

    • Bake Up, Little Suzy says:

      See, now THAT sounds nice. My beef with the fair is mostly about the traffic and parking mess surrounding my neighborhood.

      And now I’m off to check out your blackberry upside-down cake! That sounds fantastic — I adore blackberries. Instead of a birthday cake, every year my mom bakes me a blackberry pie. :)

  4. Miz Helen says:

    I just love Lamb and your spread for this burger looks awesome! Hope you have a great holiday weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate recipe: