The reluctant vegetarian Harry Eastwood may once have been an activist in her early angst days, but she made good on her quest to find solace in what makes a perfectly normal meat-eating diet worthy to embrace. In this wonderful recipe from her epic meat bible “Carneval”, Harry shows how BBQ and a bit of nostalgia for smoking food can make this lamb recipe become the feast of all seasons.
BBQ is all about smoking food?
We all know how grilling anything on the BBQ will add a certain amount of smokiness to your food. It’s a flavor that you can’t get in a conventional frying pan and will often turn ordinary burgers into a memory that people remember every time you have a grill party. To recreate this Harry Eastwood dish in a whole new way, you’ll certainly want to bookmark this page for upcoming grill parties. Here’s how we do French BBQ even better;
Smoked Lamb Burger
- 800 Grams Minced Lamb Shoulder (80/20 mix)
- 2 Tablespoons Chopped Fresh Mint (finely chopped)
- 2 Tablespoons Chopped fresh parsley (finely chopped)
- 2 Tablespoons Chopped fresh dill (finely chopped)
- 1 Tablespoon Dijon mustard (your choice)
- Teaspoon Dried chili flakes
- 4 Sun-Dried tomatoes (finely chopped with salt and pepperadded for taste)
Garlic/Cilantro Mayonnaise Topping
- 8 Tablespoons Mayonnaise (your choice)
- 1 Tablespoon Lemon or lime juice (fresh squeezed)
- 2 Garlic cloves (peeled and minced)
- 1 Small Bundle fresh cilantro (finely chopped)
- 1 Pinch of smoked paprika
- Salt and pepper (to taste)
For Building Your Burger
- 12 Slices of Halloumi cheese (thin sliced)
- 6 Hamburger Buns (freshly baked)
- 1 Bunch of baby spinach leaves
- 1 Red Onion (peeled and finely sliced)
- Prepping your ingredientsYou'll want to start up your BBQ grill and set aside your favorite smoking wood for the lamb and Halloumi. This is subjective but most folks will recommend Olive, Apple, or Pecan wood. You can't go wrong with hickory or mesquite if you prefer smokier flavor likewise. Since the halloumi often tastes great with Oakwood, it works great with lamb burgers too. The added mint and herbs will set off the flavor of lamb additionally.Start with mixing your minced lamb with all of your herbs, mustard, chili, seasoning, and sun-dried tomatoes. After this, you form these into six individual patties inside an emptied tuna tin with both the top-bottom ring removed. This forms the best-shaped burger form. Place these into the fridge until you're ready to grill.