mint lamburgers

I could've eaten ten of these juicy little gems, and when they got heavily involved with a Greek salad, it was enough to put my taste buds over the burger moon. Even the kiddiewinks were asking me if we had more lamburgers today. Sadly, we did not, but there will most definitely be a next time for this meal.

The recipe hails from The Food Lovers Kitchen and I'll be thanking them for quite some time.

You'll need:

• 1 lb. ground lamb
• 2 T. mint leaves, minced (fortunately I have mint in our back garden so it's really fresh)
• 3 garlic cloves, minced
• salt and pepper (I didn't measure these)

(They also called for a minced shallot, but I didn't have that on hand. Would be nice, methinks.)

Do this:

Grab yourself a big mixing bowl and chuck all the ingredients right in. Use one hand to dig in and mix and the other hand to spin the bowl round and round, like a child trying to make himself dizzy on purpose. Pat into burgers and cook them in a cast iron skillet with some olive oil and you'll have the juiciest, tastiest minty-garlicky mouthfuls you could ever imagine.

For the salad, I just tossed together lettuce, chopped tomatoes, peeled and coarsely chopped cucumbers, and roughly chopped black olives. I used an Everyday Food Greek salad recipe for the dressing, which is basically equal parts olive oil and fresh lemon juice, with salt and pepper thrown in.

A tad obnoxiously, I must end with a quote from Wool Gathering: A Sheep Family Reunion that my son reminded me of this evening: "Good-baaaaaa." Good-baaaaaaa, little lamburgers. You made our tummies happy.