BarBersQ® Grilled CK Sonoma Mini Lamb Burgers©
Grilled Spring Onions, Tomato Marmalade, Herb Salad
Makes 8 Mini Lamb Burgers
INGREDIENTS:
Burgers:
- 1 pound Ground lamb (CK Ranch - Sonoma, California)
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- Kosher Salt
- Black Pepper
- 1 bunch Spring Onions (or green onions)
- Mini Hamburger Buns (check with your local baker)
- 3 pounds Ripe Tomatoes
- 1 cup Sugar (granulated cane)
- 1/3 cup Cider Vinegar
- ¼ cup Mint leaves
- ¼ cup Cilantro leaves
- ¼ cup Italian Parsley leaves
- ¼ cup Chives
- Lemon juice from one lemon
- ¼ cup Extra Virgin Olive Oil
- Salt and Pepper
Tomato Marmalade:
- Blanch tomatoes in boiling water and cool in ice water
- Peel, cut in half and squeeze out seeds, cut into a small dice
- In a non-reactive pot mix sugar, vinegar and tomatoes then bring to a simmer
- Cook on low heat until most of the liquid has evaporated and the color is a deep red (about 30 minutes), set aside in a bowl
- Pick the herbs free of stems
- Slice the chives in one inch segments
- Combine all the herbs in a bowl
- Whisk lemon juice and olive oil together and season with a pinch of salt and pepper
- Drizzle lemon vinaigrette over the herbs and toss
- Mix lamb meat with the cumin and coriander
- Form into 2 oz patties and season with salt and pepper
- Lightly Toast the Buns
- Season the spring onions with olive oil, salt & pepper
- Place on a medium hot grill and cook until slightly tender
- Chop the spring onions into 3/8" pieces
- Grill lamb burgers to medium rare (or desired temperature)
- Place the burger on a toasted bun
- Top each burger with the tomato marmalade & grilled spring onions
- Serve the herb salad on the side. Add the salad to the burger!
Brief Bio: It all began during a Western Kentucky Summer. That's when Stephen Barber took trips as a child with his family to the lake. Even more exciting than the prospect of swimming and fishing was the traditional pit stop and pulled pork sandwiches. "The smell of barbeque coming from the pit stop we'd make each summer on the way to the lake is still sharp in my mind. I could smell the hickory wood smoke from half a mile away." Thousands of miles and a few years later, the BarBersQ concept was realized.
Stephen Barber got his start at City Grocery in Oxford Mississippi. After weeks of persistence, Chef John Currence (Commanders Palace, Brennons, Bill Neal protégé) agreed to let a young Barber into his kitchen. That persistence paid off and Barber learned first hand technique, and respect for great regional fare. The experience carried him South East where we worked with Norman Van Aken and was 'discovered' at Bambu restaurant on South Beach by MECCA owner Gene Tartaglia. As Executive Chef of MECCA, Barber received three stars from Michael Bauer and was named a rising star Chef. He continues that partnership today, again earning praise from Mr. Bauer, the Michelin Guide, Bon Appétit, Food and Wine and San Francisco Magazine.
Today, Chef Barber is realizing that the work of a chef is a very personal trust - a trust that he fosters among customers and purveyors alike. For Barber, it is realized in the selection of fresh natural products, building relationships with purveyors and the commitment to sustainable practices; embracing the concept of local, quality, casual fare at value prices.
BarBersQ
3900 Bel Aire Plaza
Napa, CA 94558
Phone: 707.224.6600
Website: http://www.barbersq.com
