The Lamburghini Slider - Food Gypsy

The Lamburghini, A Great Canadian Burger

Published On June 19, 2013 | By Gypsy | All Recipes, Featured, Lamb, The Mains

A Food Gypsy original, also the winner of Taste of Home Canada’s Burger-Off Contest, The Lamburghini tastes every bit as good and it sounds; now available in the convenient slider size.

To say that I was thrilled to be Taste of Home Canada’s first winner in their first issue would be an understatement.  In general I’m the excitable type, but hand me a cheque for $500 and recognize my efforts on a blog that is my passion project and you can’t scrape me off the ceiling for a week.   The chef in my life and my kitchen co-workers quickly tired of my (overwhelming) enthusiasm.

The team at Taste of Home Canada; Marisa Orsini, Pamela Chichinskas-Johnson and Alison Ramsey were a pleasure to work with.   I encourage readers, food enthusiasts and fellow bloggers to submit to Taste of Home Canada and see what may come your way.  This month, as copies hit newsstands it was everything I could do not to bounce up and down and show everyone in the store page 76, running up and down the aisles shouting “That’s MY BURGER!  I’m in a MAGAZINE!!!!!  Wooooooooot!”  

My Chef B even suggested we frame it.  (How cute is he?!)  But I’m happy with it here, on my desk as I write, sharing a little success with you on Food Gypsy.  (Let’s drink wine, shall we?!)

The-Lamburghini-new - Taste of Home Canada

The $500 winner!  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.” ~ Taste of Home Canada

Hahahaha, that’s gaminess, not daintiness.  Though the critters are cute, I’ve never called lamb ‘dainty’.  I find lamb a touch wild and rangy and certainly tasty, but dainty?  Nope.    Thanks for the win Taste of Canada, we continue to pop corks in celebration of our first misquote.  Me and my Lamburghini are delighted to appear in their premier issue across Canada, currently gracing newsstands.  Copies are being snapped up by members of my family from coast-to-coast, thus boosting sales by seven, perhaps even EIGHT copies.  (You’re welcome Taste of Home Canada.)

Because we’ve published this recipe before I did what any good chef would do  and offered the same recipe, in a smaller size.  Have a bit of fun at your next barbecue and offer the Lamburghini Slider.  Sliders are to burgers what cupcakes are to cakes; more fun with less guilt.

(God Lord, they calorie counted my recipe… 481 calories.  Look away… look away… enjoy your burger.)

Lamburghini Sliders - Food Gypsy

The Lamburghini Recipe

Prep time:  30 minutes
Cooking time: 10 – 17 minutes (slider vs. burger)
Yield: 4 burgers / 6 sliders

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 & 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/Slider buns

Method:

In a large bowl, mix ground lamb and season meat with mint, oregano and pepper; mix lightly. Add onion and garlic and stir. Add egg, spinach, breadcrumbs and feta, mix well and form into patties. Chill 10 – 15 minutes or more (this will help to firm the patties and make them easier to flip on the barbecue).

Brush burger patties with olive oil, place on medium-high grill. Sear for 3 minutes on each side, then lower heat to medium and cook for 9 minutes, turning as needed.  Meanwhile, grill peppers, brushed with oil until just cooked.  Brush inside of buns with olive oil, and toast.

To assemble: drizzel tzatziki on the bun, then place the patty, grilled pepper, more tzatziki and top with fresh spinach.  Or — layer the spinach on the bottom or top with thinly sliced cucumber or skip the tzatziki all together and use red pepper hummus instead.

Pass the wine.  

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About The Author

Recipe testing and blogging about food, wine and the art of great living from her home kitchen just outside Ottawa; Cori (Corinna) Horton is a food marketing consultant, cook and real food advocate sharing all things delicious - right here.

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