It went like this:
Ingredients:
--Three pounds ground lamb (100% grassfed; hint: New Zealand lamb is always 100% grassfed)
-- 1.5 tablespoons each mustard, black pepper and caraway seeds
-- 0.75 tablespoons sea salt
Mix all ingredients together and make burger patties that are one-third to one-half a pound. (I know you can do the necessary math).
Cook them on the grill like you would any burgers, but do not, under any circumstances, squeeze the fat/juices out of them. There are two reasons for this: (1) they taste much better that way, and (2) the fat from a grassfed animal is spectacularly great for you, rich in Omega-3s.
Yowzers.
Here they are just on the grill:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVu486GyrqgrF5xjo2kuDGaC6fjo5RNkt3lWKU22aTAvaIz75z_1CInNkEWUQPsWhwNQEYMyh5gXt5HNGaKn3ohkANcNhBe6GbQyB3kWm7RzUiRnhVQtsEmoMYJ9spnz0vYd43OPbrd4S/s288/1.jpg)
And then there is the nearly finished product:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIrhN-XIOv7JoIVBN-rf68FKDPOV5b8RfsbxQ0Tl695E8JOVYBmoZVIQ-Ep1sqo3QbIHuTPBTyQVuKkkiCZ2fZOfKzMVhKILPNUGKMxmhx1Y2rb4StrYZGHRbCoEVw_w176LGPPUMVmw5/s288/2.jpg)
-- Posted using BlogPress from my iPad
This looks absolutely yummy!
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